Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it 'get-well' custard!

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Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, lightly beat eggs. Whisk in sugar, salt and vanilla. Warm milk; slowly add to egg mixture. Pour through a strainer into a 1-1/2-qt. round baking dish. Sprinkle with nutmeg. Place baking dish in a larger pan. Fill a larger pan with hot water to 1 in. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. (This is a very soft custard and will giggle even after chilling.) Cool to room temperature. Chill until serving.

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Nutrition Facts

147 calories; protein 7.2g; carbohydrates 18.5g; fat 4.9g; cholesterol 102.8mg; sodium 145.9mg. Full Nutrition
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Reviews (34)

Rating: 5 stars
08/15/2007
Wonderful! Just what the doctor ordered! I follwed the recipe exactly, baked for 1hr. If you hadn't said it would still be "giggly" I would have thought it not done. It was. I also used skim milk~ not a problem. I also used fresh eggs from my "girls" in the yard. This was great. Definitely a keeper! Thanks!!! Read More
(16)
Rating: 4 stars
06/14/2008
Well, I made it according to instructions and it was too pale, too sweet, and watered out a LOT. So ... I made adjustments. An extra egg, 1/4 c. less milk, 1/3 c. sugar. I baked 15 minutes at 350, then reduced the temp to 325 for 35 minutes and it came out perfect! Read More
(11)
Rating: 5 stars
09/10/2008
I am a HUGE custard fan and this is fabulous. The best ever! My experience with custard is that all recipes separate bit regardless of how long you bake them. But, much less if you keep it in the water bath until it cools. Not being fond of nutmeg, I sprinkle with the custard with cinnamon after it bakes. Fabulous!!! Thanks so much. Read More
(11)
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Rating: 5 stars
05/14/2007
This custard was hard to judge whether or not it was actually done or not. I had to force myself to believe it was done when the knife came out clean, despite it's appearance. I took it out, and it was absolutely perfect, I could not have asked for a better custard recipe. Read More
(8)
Rating: 5 stars
11/25/2007
Yum! The perfect comfort food. I just had a baby 2 weeks ago and have been eating this custard all the time. Love that it makes a big batch. . .it's always in the fridge and ready to eat now that I have zero time on my hands. I found that cooking it for one hour is perfect. Read More
(7)
Rating: 3 stars
01/28/2009
I really, really wanted this to work, but it was incredibly watery (like 3/4 inch at the bottom) and the rest turned into sweet and tasty scrambled egg-like stuff. Perhaps I did something wrong, but I was sort of sad :( Read More
(5)
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Rating: 5 stars
07/21/2011
I've made this many, many times and it has always turned out great. Those who describe it as being curdled have cooked it too long. Perhaps they didn't use the right size baking dish. The baking dish needs to be deep rather than shallow. Read More
(4)
Rating: 5 stars
05/18/2008
followed the recipe coz i had not made such a thing before but had read the reviews on "giggly"...hehehe but it came out perfect...but alot for just me...next time i might try to scale it down...won't go to waste...eating more before bedtime...thanks for the recipe... Read More
(4)
Rating: 5 stars
02/05/2007
My family has an aversion to nutmeg so I sprinkled cocoa powder on top instead and served the custard with fresh raspberries and blackberries. Neither my husband, my 1-year old, nor I could get enough - the whole dish was finished in the blink of an eye! This is wonderful comfort food. Read More
(3)