This simple custard is wonderful when you are not feeling well, but adapted with half-and-half and no-carb sweetener, it makes a great change on a low-carb diet.

Jeanie
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Beat eggs with sugar, salt, and vanilla in a bowl. Slowly whisk warm milk into the egg mixture. Pour through a strainer into a 1 1/2-quart round baking dish. Sprinkle nutmeg over the mixture. Place the baking dish into a larger pan. Pour about 1 inch of water into the larger pan.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool to room temperature. Chill to serve.

Nutrition Facts

117.9 calories; protein 5.7g 12% DV; carbohydrates 14.8g 5% DV; fat 3.9g 6% DV; cholesterol 82.2mg 27% DV; sodium 126.2mg 5% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2013
Yes this is an amazing recipe. I cook at a Hospice facility and I get raves from patients and family.I just add 5 eggs and it is a little firmer. I take this to neighbors when there is a person who needs to feel loved. Read More
(21)

Most helpful critical review

Rating: 3 stars
01/01/2013
Made according to directions but custard had a hard time setting up. Continued to bake longer but it never really set like any other custard I've made. Read More
(8)
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/29/2013
Yes this is an amazing recipe. I cook at a Hospice facility and I get raves from patients and family.I just add 5 eggs and it is a little firmer. I take this to neighbors when there is a person who needs to feel loved. Read More
(21)
Rating: 5 stars
12/21/2013
Delicious custard. I did use 5 eggs so it would set better. I love it covered with nutmeg. Pure comfort food. Read More
(10)
Rating: 3 stars
12/31/2012
Made according to directions but custard had a hard time setting up. Continued to bake longer but it never really set like any other custard I've made. Read More
(8)
Advertisement
Rating: 5 stars
05/21/2018
I baked this in individual baking dishes, each of which held about a cup and a half, which I placed on a large baking pan with enough water in it to cover the bottom of the dishes to about a half inch. The individual servings made a deeper custard than what would have been in the round pan called for in the recipe. The custard set to a jello consistency, which is how we like it, in about 50 minutes, and it tasted perfectly wonderful-just like the custard my Grandma used to make. I did use the suggested five eggs rather than four. Read More
(4)
Rating: 5 stars
02/13/2016
This is custard just like my Mom used to make. It is not meant to be a 'hard set' custard. When it is done it will still appear to be soft. The key is the knife test. When it comes out clean it is done. Brings back memories of childhood! My whole family loves this recipe. Read More
(3)
Rating: 5 stars
09/21/2019
Hubby just loved this. It was just sweet enough and made a nice amount. It took much longer to bake, but that was probably because I didn't heat the milk enough. The benefit of not using very hot milk is you don't have to worry about it curdling when you mix it into the eggs, but the trade-off is the longer bake time. Read More
(3)
Advertisement
Rating: 4 stars
04/10/2017
Loved it. 5 eggs is key to a firmer texture. Not too sweet great with nutmeg! Read More
Rating: 3 stars
12/08/2014
Did not taste sweet enough had to add a little honey for a topping in dessert bowl. I had to bake about 1 1/2 hours before this was set. Read More
Rating: 5 stars
08/02/2016
Loved it. Just like old time custard. Not a firm set like custard for a pie it was perfect. Will make this again. Read More