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Basic Baked Custard

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Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Makes: 6 servings

What You Need

3
cups milk
4
EGGS
1/2
cup sugar
1-1/2
tsp. vanilla
1/4
tsp. salt
Ground nutmeg OR cinnamon, OPTIONAL

Here’s How

  1. HEAT oven to 350°F. HEAT milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs, sugar, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk.
  2. PLACE six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. POUR egg mixture into cups, dividing evenly. SPRINKLE with nutmeg, if desired.
  3. PLACE pan on rack in the center of a 350°F oven; pour very hot water into the pan (Hot-Water Bath) to within 1/2 inch of top of cups. BAKE until knife inserted near center comes out clean, 25 to 30 minutes; center will still be soft. REMOVE cups from water bath at once; cool on wire rack 5 to 10 minutes. SERVE warm or refrigerate until cold.

    Enjoy

      • Serve custard by itself, or try it with fresh fruit, your favorite preserves, maple syrup or caramel sauce.
      • Be creative. Experiment with adding grated citrus peel, a splash of liqueur or even instant espresso dissolved in a bit of water.

        Insider Info

          • One-dish custard: Recipe can be baked in lightly greased 1-1/2 qt. soufflé or baking dish. Pour hot water to within 1 inch of top of dish. Increase baking time to 35 to 40 minutes.
          • No-mess pouring: Make custard in a bowl with a pouring lip, or transfer it to a large glass measure, to make filling custard cups easier and neater.
          • For perfectly smooth custard: Strain it through a sieve when filling custard cups or baking dish to remove any tough egg strands.
          • Don't skip the hot-water bath. A hot water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't overcook before the center is done. Very hot tap water will do.
          • When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

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            Nutrition Information

            Per Serving

            Good Source: protein, vitamin D, choline and calcium

            calories: 177
            total fat: 6g
            saturated fat: 3g
            polyunsaturated fat: 1g
            monounsaturated fat: 2g
            cholesterol: 151mg
            sodium: 194mg
            carbohydrates: 23g
            dietary fiber: 0g
            protein: 8g
            vitamin A: 392.9IU
            vitamin D: 64.1IU
            folate: 21.8mcg
            calcium: 160.7mg
            iron: .6mg
            choline: 103.7mg

            vitamin C: .2mg
            vitamin E: .5IU
            trans fat: 0g
            sugars: 23g
            potassium: 229.6mg
            magnesium: 17.5mg
            selenium: 13.7mcg
            phosphorus: 178.4mg
            vitamin B12: 1.0mcg
            vitamin K: .3mcg
            vitamin B6: .1mg
            copper: .0mg
            vitamin B1 - thiamin: .1mg
            manganese: .0mg
            zinc: .9mg
            vitamin B2 - riboflavin: .4mg
            vitamin B3 - niacin: .1mg
            omega 3: .0g
            omega 6: .5g