A big thank you to my friend Zoë who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE, LOVE using old recipes. Strawberry Pudding Cake and the Hummingbird Cake are some of the best recipes I know.
(But honestly, what could be better than homemade desserts?!)
This recipe for old-fashioned egg custard is crazy good!!
Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Old Fashioned Egg Custard Recipe
Description
A big thank you to Zoe who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Ingredients
- 4 cups milk {I used 2%}
- 6 large eggs
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- pinch of ground nutmeg
Instructions
- Preheat oven to 325 degrees
- Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
- Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
- Once the milk and eggs are combined, stir in the vanilla.
- Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
- Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
Notes
Cool before serving. Some people like cold custard, but I like mine warm. So yummy! Thanks Zoe for the awesome recipe.
Leanna says
Mmm yummy. I love custard hot, cold, anyway I can get it.
Debby Turner says
Thank you
Beth P says
chocolate chip meringues would also be a great use for eggs – so yummy
http://allrecipes.com/Recipe/Passover-Chocolate-Chip-Meringues/Detail.aspx
Mary Allard says
I MADE THIS SEVERAL TIMES. EXACTLY THE SAME WAY. SOMETIMES IT IS DELICIOUS AND SOMETIMES IT JUST WON’T THICKEN. I COULD POUR IT INTO A CUP. WHY OH WHY?? I MADE IT EXACTLY THE SAME WAY EACH TIME.
Mary says
Could be due to humidity.
Jacquie says
Possibly the heating thermostat ..I just cooked one of my two casseroles longer when it happened to me
Mabel Kopp says
If the temperature is constant, cook until done, the time is relative. Shake the dish. Only a little jiggle in the center when done. When you are at the mercy of atmospheric conditions, “cook until done” is more important than the timer.
Cindy L Wells says
It could be the temperature of the water in the bottom pan.
Helen in Meridian says
Today at the Lenten Luncheon at our church, one of the ladies made an Egg Custard Pie. It was a big hit.
LaToya says
I was just going to say – we don’t eat meat on Fridays during Lent – – this would be a great dinner! If Mavis can feed her family peach cobbler, I can feed mine custard. Eggs – protein, why not? Yum!
Mavis says
I totally agree. Custard is the same as giving them scrambled eggs for dinner. 🙂
Liz says
Mavis do you use egg yolks and egg whites together when you throw in blender?
Bonny L Glavin says
THUMBS UP!!
Carol A Hathaway says
Does the custard suppose move like jello when you move it ?? I never made egg custerd pie before.
Kj says
It should still be pretty liquidy when you remove it from the oven but the top should hold when it is VERY slightly tilted. It will finish setting in the fridge.
Dave says
Yes. It will jiggle a little in the center and finish as it cools , like a pecan or pumpkin pie.
Lauralea Suess says
Love your comment!!! Totally agree!!!
Fan says
You had an egg dish during Lent? We aren’t allowed meat, fish, dairy, eggs, olive oil, nor wine during a fasting period.
Didi Larken says
Different denominations of Christians have different customs regarding “Lent”. Some are fine with eating eggs, olive oil, or fish.
Jenni says
http://www.goodfoodgourmet.com/cakes/the-best-damn-coffeecake-ever/
Here’s a link to another recipe that uses a bunch of eggs. I found it on Pinterest and have been wanting to try it. Almost did Wednesday, but discovered I didn’t have enough eggs! Let me know if you try it, and how it tuns out 🙂
Charla Echlin says
I love old recipes too! I actually collect all of those old cookbooks and love perusing them- I think there is something special about how our grandmothers cooked. I actually just found a chocolate cream pie recipe that called for 5 cent chocolate bars! too funny. Thanks for sharing!
Zoe Dawn says
Well that was fast! I’ve never made mine in a large pan before. I take it that the middle set up okay? I made a batch last evening and it’s gone already. So good! I’m glad you guys like it, too 🙂
Mavis says
Yes, I made sure not to fill the pan to high with custard. So yummy Zoe! I’m glad you are back to posting recipes again. 🙂
Tiffany says
I love this receipe.so amazingly simple but so rich!
Sarah in Ga. says
This is the same egg custard my GREAT Grandmother made! So yayah it’s an oldie but a goodie for sure! It was her favorite and I LOVE to make it now too!
Kathy Woolsey says
When my son was young and at home I use to make him egg custard made with Jello’s egg custard mix…now I can’t find it in the store. It was so delicious. He amazed me that after 30 years he would still remember the good things I did for him out of Love…So wish I could find it in the store now…you didn’t have to bake it. Just cook it up and put it in the fridge to set up. Any suggestion as to how I could make it using ??? Vanilla Jello?
Am says
you could probably find it online, kathy
Lisa Dosch says
No they dont make it anymore in the jello mix. We loved it too but now im trying to use custard mix but never tastes like “egg” custard… any suggested recipies with custard powder?
Lisa dosch says
Any “egg” Custard recipies using custard powder on the stovetop AND WITHOUT having to bake it in oven water pan
Leslie says
I’m so sad they don’t sell the custard mix anymore! It was one of my favorite things. I’m going to try this recipe, though.
Judy Rogers says
Look for Bird’s Custard. You add sugar and milk and cook in saucepan.
Morgaine says
I bought Bird’s custard once. There is NO EGG in Bird’s custard mix. NONE. No egg flavouring. It’s just sugar and starch. I threw it out.
Chris says
Birds Eye Custard powder works just as well. I have used it many times. My kids love it.
Joanna says
I’ve seen Green’s egg custard mix. Can order thru Walmart or Amazon, worth a try
Gisele says
SAME!! One of my most cherished memories, custard cups smelling up the fridge with EXTRA nutmeg. Also can’t find it in the store. I’m going to attempt to make my own this year from scratch. Can’t be that hard the technique is the same cook to a rolling boil and chill. Wish me luck.
Martha says
I used to use the jello custard mix myself!!! It was so easy & fast. Thank-you so much for mentioning that because I have looked & looked for it, and I found myself thinking, “Did they have a custard mix??. I was starting to question my memory!
Thank-you Kathy!
T says
I miss the jello custard as well. I am going to give this a try as I’ve been craving egg custard.
Betty says
The jello custard the one lady used to buy was awesome but can’t find it now. Guess it wasn’t making them enough money. It was called Jello Americana. Really like real thing delicious
Anna says
Walmart still sells a custard that’s delicious. I justt made it for 13 yr old son last night. You should try it… its so yummy
Royal Pudding With Caramel Sauce, 5.5 oz https://www.walmart.com/ip/10450911
Anna says
Here’s another quick stove top easy custard to try. I also buy this from Walmart. Like the Royal brand I recommended earlier, I only use three and a half cups of milk instead of four and whip up a couple eggs sugar and vanilla and add it to mine. Let me know how it turns out for you. My family loves it!
jessie says
I am excited to try this. we have chickens and on occasion have way too many eggs (depending the season) so I have been looking for ways to use up our extras and this just sounds perfect. thank you!
Carolyn says
I am trying this recipe for the first time. It is well over 45 and still not set. So I turned the oven up in hopes it will get done soon. It is 1hr15 min. Not done. Hope it’s good
Lori says
Me too! I’m now at an hour 10 and nothing. I turned it to 350° maybe it’s because I used a deep casserole dish?
Mavis Butterfield says
I used a standard depth 9×13 baking dish.
Susan Louis says
The same thing happened to me but my oven is older so I just cooked it about 12 extra minutes and it turned out great!!
susan from wi says
I LUUUUURVE custard! But, alas, I have no custard cups, and have never made it myself.
So, if my 9×13 casserole will not fit into my roaster, and I have to use smaller casseroles (or ceramic cereal bowls, maybe?), I would need to adjust the baking time, wouldn’t I?
Thanks!
Mavis Butterfield says
Yep! Just keep an eye on it.
Bernice Bell says
Set you casserole dish in a foil baking pan and support the bottom with a cookie sheet. That’s what we plan to do. My husband wants to make and asked me to print it off (without a printer?). I wrote it off the old-fashion way and proofread while my husband read it to me.
Tami Lewis says
I will definitely be trying this custard!
Bettina says
Mavis, I read the comment from the gentleman who takes this custard into cancer patients. Our group is serving dinner at our local Hope Lodge- the residence for out of town patients receiving cancer treatments in our city- later this week. Since he mentioned that cancer patients can eat this easily, I would love to take it, but I have a question. Can this be reheated easily? Could I bake it at home Tuesday afternoon, wrap it up well, and then reheat it there? Do you know if it would still taste yummy? Do you think it could be baked Monday night, and then reheated on Tuesday once we get there?
Thanks so much for your advice! It’s greatly appreciated!
Mavis Butterfield says
I typically make it in a 13×9 inch pan and it lasts us a few days. Yes you can reheat it. Some people enjoy it cold though.
Stacey says
Can you freeze it? My chickens gave me 10 eggs this morning alone. I’m looking for recipes to use them up.
Beverly Johnson says
It’s very delicious cold
Bettina says
Thanks Mavis! I’ll let you know how it goes!
Chris Proseus says
Just wanted to say Thank You for the receipt. My husband was diagnosed with stomach cancer. Eating is becoming very challenging. If you have any any other soft meals please share. I will be going through your website to see what you have. Thank You, Merry Christmas.
Erin says
Hi Mavis,
I’d like to try baking these in cupcake tins for single-sized servings. Any idea what the appropriate baking time would be?
Thanks!
Mavis says
I would check them at about 35 minutes, but if the depth is about the same as the 9×13 dish, cooking times might run about the same.
Susan Osteen says
My egg custard becomes watery when refrigerated.I cool it to room temperature
before refrigerating. How can I correct this problem?
Donna says
Cover it tightly with plastic wrap after it is cooled (can still be slightly warm). I read you can take a paper town if any water drops form-I haven’t needed to).
Connie Perks says
I’m making this tonight. I’m addicted to the egg custard I get at the Amish Market here. They scoop it out into containers from a large half pan. I especially love how it gets little pockets of “sweet water” after it’s in my fridge for a day or two, so your comment makes me hopeful I’ve found the “good old recipe” here. Thank you for sharing!
Eileen Maxfield says
THANK YOU for a Delicious custard!
Our game group had a “Cinco de Mayo – 1” themed pot luck on May 4th.
For an easy cheat for flan, I warmed butterscotch ice cream topping and spread in 2.8 liter oval casserole dish.
Pouring the custard mix onto a ice cream scoop so it easy flowed over caramel, the cooked custard came out FANTASTIC! The 9 of us ate the whole custard over our 3 hour get together!
Jenny says
This is my second time to use this recipe. An elderly friend who has been sick and cannot eat much, loves it. Thank you so much for sharing it.
Mary Eaton says
This is my fave custard recipe. I use a 3 qt round Pyrex casserole dish and just up the temp to 350• and just keep checking for doneness. I’m lucky if it lasts one day! It is the same as my Mom used to make but I lost her recipe
Jo says
How many does this serve
Mavis Butterfield says
It’s more of a side dish so I would say 6-10 depending on the portion size.
Jeffrey P Wolsieffer says
To those whose are not setting:
. the Custard part works best without the Sugar being present.
. Adding the sugar is why it’s not setting.
. Separate the Yolks and blend them with the Sugar until creamy yellow. Now blend the rest together.
Debbie says
Love this recipe took bout an hour in my oven thank you
Erin says
Thank you for this recipe! I could not find my mothers custard recipe and sadly came to the internet to “make do”. This has got to be her recipe or close to it!!! Tastes like home, my mama, & love.
Mavis Butterfield says
Oh Erin that is nice to hear!
Linda says
My grandfather didn’t have teeth; custard was one of his favorite foods. Grandma made it in custard cups and we were only allowed to have one each as the rest was for Grandpa. We ate is cold from the fridge.
Another treat, but only in the summertime, was frozen custard in an ice cream cone from a food stand. I wonder if you whipped this and froze it if it would be the same thing?
Hyacinth says
I think that you would want to use heavier fat milk and more sugar. Usually, an egg custard ice cream is 2 cups milk and 1 cup sugar. And you would want to cook it before you put it into the ice cream freezer. Some people may not worry about food safety with their eggs, but I do.
Britt says
Can this be made into a pie? Will it “crust” on its own? Or should i use pie crust?
Mavis Butterfield says
I have always used a baking dish, never in a pie crust.
Hyacinth says
No, this won’t crust on its own. The only thing that comes near what you are talking about is if you cook the custard too long. Then, you would have a toughness to the custard. There is nothing better than a custard pie though and you can’t go wrong with serving that up at the end of a meal or just because.
Jan Chilton says
I just made one from a different recipe online, and although the flavor is not right, making the pie was just as easy. I bought frozen pie crusts. Cook them for 10 minutes and cool. Pour in THIS custard mix, and it should be perfect. The other one had way too much sugar and way too much nutmeg. I can’t even taste the egg.
6 eggs ought to make about 3 pies, don’t you think?
Donna says
You’re looking for Bisquick Impossible pies. They should be all over the internet. If you can’t find one, let me know!
Randy says
Try making an impossible pie. It forms its own crust and comes out like egg custard pie.
Tami Lewis says
Since my hens are laying quite nicely I will be making this custard today…thank you!
Homecook says
I suggest preheating the oven to 450 with the pan of hot water inside. Once preheated, set your custard dish into the pan of water and lower oven to the 325 suggested in the recipe. Baking time is really going to depend on the size of vessel you use. I used a corningware round casserole and my bake time was 1 hour and 20 min. I also added a little lemon zest to the mix and was a delicious addition
Brenda Harrup says
I have made many egg custards for my Mom over the last few years, and this one is, by far, the very best I’ve tried. My mom gives it 5 stars and I fully agree. I made this one at my sister’s, and it was perfect. No brown top, and as smooth as crime brûlée. The taste was sublime. This is my go-to from now on. Thanks so much for posting this recipe!
Andrew says
Tried this recipe out tonight. I have some young hens so my eggs are quite a bit smaller than “large” eggs, so I used 10 small eggs. I also didn’t have a large roasting pan, so I used a large baking sheet with high sides as a substitute. Getting ready to pull it out of the oven. Fingers crossed.
Suzzy says
Thank you so much for this recipe I love old fashion custard and since I am in the process of a move I cannot find the box with my cookbooks in it. I had 4 cups of milk that was at its expiration date but was not bad so I wanted to use it up what better way than some old fashion custard, now I just have to wait for it to come out of the oven.
gregory johnson says
im a recovering throat cancer patient and this sounds like just what I need to perk me up. havn’t had custard since mom passed 20 years ago.
Merlynne Keener says
What temperature is the water in bottom pan? Hot? lukewarm?
Amy says
Can this be made with Stevia? If so should I use the conversion chart on the Stevia package?
Donna says
I used Granular Swerve and reduced amount slightly (I prefer less sweet custard). Swerve is an equivalent measure for sugar, but my first try I figured I could sprinkle some on top if needed or add some fruit. It was perfect at lower amount.
Dian Nielsen says
I made this recipe for the first time last night and it was great!! I am not a fan of nutmeg, but absolutely love cinnamon, so made the following changes to this recipe with great results and amazing flavor! I put 1/2 tsp. of cinnamon with the 2/3 cup of sugar so that the custard would have a little better flavor. I also did 2 tsps. of vanilla instead of 1. I also used a hand mixer on low to mix the hot milk in with egg mixture. It worked very well and my custard was very smooth. Before I put it in the oven, I sprinkled the top of each dish with a premixed cinnamon sugar combination. The addition of cinnamon both in and on top of the custard made it so good!! For the temp., I did about 30 minutes at 325 and 30 min. at 350. I used 10 glass custard cups.
Jennifer Johnstonbaugh says
No need to temper but don’t skip the water bath!!
I have made this recipe a few times now and really love it! The 2nd time I made it, I had to use powdered milk. I decided to mix the milk first, but then forgot to temper the egss with the milk. Since it was too late, I figured I would just chance it since I have seen others skip that step. The custard came out perfectly! I do use the water bath by lining a cake pan with flat silicone pot holders to prevent vessel slippage. One word of warning: it is done before it looks done. It will still look “jiggly” when the time is up. Remove it form the oven anyway. Carryover cooking and cooling will help it to set up completely. If you wait, it will be overcooked and get a rubbery skin on the top. I added almond extract to my last batch and it is delicious!
Pam says
I made this custard yesterday and my husband and I both love it. The recipe reads incorrectly when it says to put into a 13 x 9 casserole dish…13 x 9 is a cake pan and not a casserole dish. I put the custard into a glass casserole dish and sat in a 13 x 9 cake pan half filled with hot water. It takes 60 minutes for the custard to set. I will be making it again and again. Thanks for a great recipe.
Diane McGee says
your comment is nonsense – Amazon sells 9×13 glass casserole dishes (Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish). The recipe reads correctly saying to put the custard into a 9×13 casserole dish. I made the custard using the Pyrex glass casserole dish filled with hot water, and not a 9×13 cake pan and it turned out great. It shouldn’t matter if the pan filled with water is glass or metal.
Susan Rohrer says
I lost my egg custard recipe and have looked hard for one that sounded like the one I made years ago and THIS IS I. I’ve seen recipes that had cornstarch and horribly enough FLOUR barely any eggs, I know! ! This is a great recipe. It is tasty, simple, very smooth and delicate.
Thank you My husband has Parkinson’s disease and no appetite but this custard is something he wanted more of.
Teri Wolfe says
Oh my goodness! This is absolutely delicious. It turned out perfectly set. This will now be a regular dish here.
Thank you!!!
Essess says
I absolutely love cold egg custard. I did this in the 9×13 metal pan, set in a water bath (in my big turkey roasting pan). I did it for 45 minutes and I think I would have liked it slightly firmer so I’d leave it in another 5-10 minutes next time, but it was still set enough to be nice and creamy. This just went right into my ‘favorites’ recipe bookmarks.
After mixing in the blender, when it came time to mix in the hot milk I took about a 1/4 cup of the hot milk and poured it into the eggs in the blender and used the blender to mix it in. I did that 2 more times with more hot milk. After that, I poured the blender contents into the rest of the milk in the saucepan while whisking frantically as I poured.
Donna says
I now make this weekly. I am trying to gain weight and can’t consume many carbs. This is just perfect as I make it with either Swerve or Lakanto granular. I have used 2%, 1% and fat free with a splash of heavy cream. It always comes out perfect. Cannot thank you enough for giving me something that tastes just like my mom’s recipe that she always made with love. (I make 10 glass cups as someone else noted).
Rick says
Just made a batch substituted two cups of the milk for 2 cups of heavy whipping cream it is delicious had to wait for it to cool now almost burnt my tongue
Darcy says
Oh my deliciousness. This was truly amazing. Read some of the comments and followed those too.
Scott Skates says
Zoe the serving quantity says 10. For your family 3! I say its one serving, ME! Lol it’s the best!
AnnMarie McLaughlin says
Great recipe! Easy to follow.
MB Alonzo says
One word……..Wow! Took me back down to my youth. I remember making it with my eldest aunties. This is a phenomenal recipe. Doesn’t taste too “eggy.” It was so easy to make. I forgot about letting it sit to finish cooking and almost overcooked it. As it was, it came out perfect! I used an 8×12 lasagna pan and sat it in a 9×14. Honestly I can’t tell the difference if it was enough water – it came out perfect! Thanks for sharing!
Carol says
Betty Crockers Quiche Lorraine is an excellent egg dish for any meal! I use 8 eggs for 2 pies. 2 deep dish frozen crusts is quicker too. A pint of heavy cream and a half pint of half and half. Also a teaspoon of sugar. Which differs some from online recipe. Enjoy! Of course you can substitute low fat milk for the cream.
David says
I just made a keto version of this, substituting 1/2 teaspoon of pure Stevia powder for the sugar, & using half-&-half instead of milk. I also cooked it in ramekins, using the same 45 minute cooktime & 325 degree temperature as the recipe called for a caserole dish.. (I got eight servings of approx. 3/4 cup each.) It turned out BEYOND DELICIOUS. I will be making this custard recipe again soon.
Edward Dee says
The Showboat Casino buffet in Atlantic City was the best egg custard I ever had until now. This recipe is every bit as good and I can make it at home.
Peg says
As a custard connoisseur, this recipe is pretty much perfect. The only thing I did different is I used 2 t. vanilla. The last one before this (similar recipe) was all broken and watery which they say is from getting too hot. Although part of me thinks it was more from the fact that I covered it with a clean towel while it was cooling to protect it from any flies that were lurking about so there was no doubt some major condensation happening. I need a new food tent because we can’t have that happening ever again. Oh, I only use cinnamon no nutmeg. Thank you for the recipe, I will save it.
Sandra Noel says
Easy to make and set perfectly (this time anyway)
Cynthia Howard says
Perfect recipe! I made this for my husband and brother in law and I haven’t made one in years. Easy to make, longer cooking time at higher altitudes is the only change I had to make. Thank you soooo much.
William Gair says
Okies, used this recipe a couple of times now. Works Great! I use it as my “base” and toss in what I feel like ie fresh mint etc. Yes it makes ALOT but even as one person I eat it all up in a couple of days and having my own chickens this is a life saver LOL
Sherri says
How long to bake the custard if you triple it?
Cindy says
My go to egg custard recipe. Thanks Mavis!
Anna B. says
Made this last week as a trial run for Thanksgiving and it turned out so good, I’ll be making it again for turkey day. Excellent. I wouldn’t change a thing.
Dan says
My grandmother made this often. But it was always in a pie shell.
Martha says
Can you freeze and take out later to serve?
Just tried this and it set beautifully, just needed an extra 30 minutes at 350 degrees.
Liz says
This has become my new go-to recipe for using eggs! Using freshly ground nutmeg on top really takes the dish to the next level. Totally worth it to pick up one of those little nutmeg graters and some whole nutmegs (easily available online).
Terry Thometz says
I ate it so fast I didn’t get a picture. Yum yum.
Shelly Kingsley says
I thought I had 2% milk but it was skim milk. I used it and the custard was still delicious.
Julie Uhall says
So good!!!! I have been missing egg custard since you can’t find the boxes anymore.
Having chickens, I have a lot of eggs. Although I don’t think Grandma had a blender,
and I didn’t want to use mine, I whisked it really good. Also had to sub some Half and half that needed to be used up.
Thank you for this!
Razaana says
Easy to make. Easy to bake. Easy to eat!! I added drained pears.
Kimberly Seymour says
I could eat the entire recipe by myself it’s so yummy !
Thanks for sharing this most excellent recipe I’ll be making this several times in the future.
Linda says
Love, love, love this recipe! Our backyard eggs are smaller so we use a few more eggs. I’m allergic to corn so love that there isn’t cornstarch in here. We’ve made this 4 times and love the creamy, silky texture. Thanks so much!
Stacey says
This is a ‘keeper’ recipe! The texture and flavor are lovely, it’s easy to prepare, and it’s the first time I’ve made custard that doesn’t require a water bath.
Martha says
I have been making egg custard for decades and love it! I have always used a good hand whisk to beat the eggs with the sugar, salt and vanilla. It works very well, blends completely and leaves the custard creamy. So a blender is not a necessary tool; if you have a whisk, use it!
Rebecca says
Thank you for this easy and yummy recipe. Having diverticulitus, I have been on a soft diet this week and this saved me! Not only did it give me some energy, but it also fed my soul, remembering the egg custard that my mom used to make. So comforting!
Kimm says
The first time I made this recipe (2days ago) I used ramekin cups and it turned out perfect. I’m making another batch today, but cooking it in a 9×13 dish. Both times I used an immersion blender and it worked perfectly. My husband is having stomach issues and has a hard time eating solids. He loves this dish!
Ms. Sherdina King says
My grown sons asked for rice custard with raisins, that I made when they were young. I used your recipe, doubled it, and the results were phenomenal! Thank you, thank you!! Happy Father’s Day, Sons!
KJ says
My mother made custard often and this reminds me of her recipe! I used almond milk, half coconut sugar and half Splenda, and doubled the vanilla. Right on the money!!! Yum!
NaomiB says
This is my favorite dessert ever. My mom made custard pie a lot when we had a cow and chickens. Years ago when I was working nurse, custard was almost always available for patients because of its high-quality nutritional value. Now my daughter has a flock of hens who also lay those blue, green, olive, chocolate, and speckled eggs. I’m going now to pick up some from her to make a double batch of this olde-time goodness.
Susan Sims says
Wonderful old fashioned egg custard with recipe almost identical to my old Good Housekeeping Cookbook (from the 1940’s). I use less sugar in mine (about 6 Tbs) so I cut the sugar in this to 1/3rd cup. Instead of all milk, I used 2 cups of egg nog (store bought) and 2 cups of milk. Turned out delicious. Just a different spin on the classic. I don’t use a blender, just a whisk. Hardest part is getting it out of the oven because of the water bath. Scares me every time! I bake mine in my old Corning Ware casserole. Thanks for this great recipe.
justine Janice tompkins says
Yes, another fan of baked egg custard here. I used powdered cashew milk and a touch of almond extract, maple extract and lorANN butter bakery emulsion bakery extract. No salt and erythritol & monk fruit sugar alternative as the sweetener.
Very happy with the results. Thanks for this recipe. Easy and a winner.
Justine Janice
Mavis Butterfield says
🙂
craig says
I had never made or even tried a custard before this. I brought the custard to work for a potluck, everyone enjoyed it. One person said it reminded them of a creme brulee. I will make this recipe again.
Edward Hurlbert says
I give it a 10 star I made a double batch and everyone love it ,it was gone in 30 minutes then I had to make another batch.thank you very much
Ruth says
Yummy & easy to make.
I used 1/2 the recipe ingredients. Because only had small casserole dish. Cooked for same time.
Perfect. Ate it all in one go. Not the plan. Oh well …
Kim Muncy says
For me this recipe was perfection , I did have to cook it longer 15 minutes longer but wow was it incredible, a keeper for sure. All my extra eggs will go for this custard.. Does anyone know if you can freeze it??
Lynne says
I love custard and when my mom was alive we would make it together. This Thanksgiving im making it alone. R.i.p. mom!! Its in the oven and I used your recipe as it sounded just like my moms. Hoping it is just as good for Thanksgiving dessert tomorrow.