Vanilla Custard Cups Recipe

5 6 7
Vanilla Custard Cups Recipe
Vanilla Custard Cups Recipe photo by Taste of Home
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Vanilla Custard Cups Recipe

Read Reviews
5 6 7
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 egg
  • 1 cup milk
  • 3 tablespoons brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon ground nutmeg

Directions

In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Originally published as Vanilla Custard Cups in Taste of Home February/March 2000, p10

Nutritional Facts

1 each: 75 calories, 1g fat (0 saturated fat), 3mg cholesterol, 119mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 fruit, 1/2 lean meat, 1/2 milk.

  • 1 egg
  • 1 cup milk
  • 3 tablespoons brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon ground nutmeg
  1. In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Originally published as Vanilla Custard Cups in Taste of Home February/March 2000, p10

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Reviews forVanilla Custard Cups

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Aquarelle User ID: 985301 255067
Reviewed Oct. 5, 2016

"My daughter's been suffering from an oogy tummy for the past few days. She has been advised to avoid all spicy or acid food. We still have not gotten to the bottom of what her problem is, but I made this for her tonight (doubled it to make 4 ramekins) and she loved it. I used two extra-large local eggs, a mixture of 2% milk and half-and-half, Penzey's double-strength vanilla extract, and freshly grated nutmeg. It smelled delicious while it was baking."

MY REVIEW
Chewatt User ID: 8142227 232314
Reviewed Sep. 5, 2015

"Very creamy and delicious"

MY REVIEW
jillanglemyer User ID: 2065875 72213
Reviewed Feb. 9, 2013

"I bought very old custard dishes at a secondhand store and searched on-line for a recipe. I always come back to TOH to find the best recipes. This was very easy and good. Thank you!"

MY REVIEW
Kris Countryman User ID: 1858674 22302
Reviewed Mar. 13, 2012

"This was wonderful and very easy. Perfect for just my husband and me."

MY REVIEW
Mohm User ID: 4133549 27400
Reviewed Apr. 3, 2011

"Fantastic recipe! The addition of the brown sugar gave it a taste that made it so much better than other custards I have made before. I will be adding this to my Easter menu."

MY REVIEW
xicota User ID: 944314 76256
Reviewed May. 17, 2010

"Absolutely perfect!! This custard is so simple to prepare, and has a delicate, silken texture and a perfect balance of flavors. The addition of the brown sugar is so much better tasting than white sugar. I used a hand mixer to blend the ingredients---it takes no more than a minute to do this.

Until I found this recipe, I had been using a packaged custard mix, which just doesn't compare to "the real deal". Thank you, thank you, thank you!!"

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