This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.

  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts

130 calories; protein 4.8g 10% DV; carbohydrates 20.7g 7% DV; fat 3.3g 5% DV; cholesterol 68.5mg 23% DV; sodium 56.7mg 2% DV. Full Nutrition
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Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/15/2016
Good recipe, however, a crucial step is missing, which is why some people ended up with sweet scrambled eggs. I'll explain how to prevent that. Instead of mixing all the ingredients together at the same time, what you should do is beat the eggs to an even consistency in a mixing bowl, then add in the sugar, mixing well. Then, heat the milk and vanilla in a pan over low to medium heat just until it starts to simmer. (I also added a splash of Grand Marnier but this is optional) Turn off the heat. Add a little bit of milk (~2 tbsp at a time) to the eggs, mixing very well before adding the next dose of milk. Do this with about half the milk, and then add the rest of the milk in all at once and stir well. What this does is heat-proofs the eggs, so it'll prevent them from turning into scrambled eggs and you'll have a creamy consistency at the end of all this. After that, add your salt, stir, and then pour into your baking dish, sprinkle with nutmeg, put in the water-pan, and cook at 325 F for an hour, or until nice and set! Read More
(497)

Most helpful critical review

Rating: 2 stars
08/21/2014
I followed the directions exactly and somehow this turned out terrible. The consistency resembled scrambled eggs and it was incredibly soggy. We had to stick it in a strainer before eating. Won't be using this recipe again. Read More
(22)
171 Ratings
  • 5 star values: 125
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 4
Rating: 4 stars
02/14/2016
Good recipe, however, a crucial step is missing, which is why some people ended up with sweet scrambled eggs. I'll explain how to prevent that. Instead of mixing all the ingredients together at the same time, what you should do is beat the eggs to an even consistency in a mixing bowl, then add in the sugar, mixing well. Then, heat the milk and vanilla in a pan over low to medium heat just until it starts to simmer. (I also added a splash of Grand Marnier but this is optional) Turn off the heat. Add a little bit of milk (~2 tbsp at a time) to the eggs, mixing very well before adding the next dose of milk. Do this with about half the milk, and then add the rest of the milk in all at once and stir well. What this does is heat-proofs the eggs, so it'll prevent them from turning into scrambled eggs and you'll have a creamy consistency at the end of all this. After that, add your salt, stir, and then pour into your baking dish, sprinkle with nutmeg, put in the water-pan, and cook at 325 F for an hour, or until nice and set! Read More
(497)
Rating: 5 stars
03/27/2014
Try it with Fish Fingers! Read More
(262)
Rating: 5 stars
11/25/2013
I lost my custard recipe and am now making it again with regularity. All those other recipes say scald the milk, stir constantly and pour slowly into egg mixture yadda, yadda...........so not necessary. I don't ever remember doing that and I made custard for years when the kids were kids. This recipe is simple, easy and never fails. Can pop the whole thing, pan, water and all in 5 minutes. Now THAT'S a quick dessert. Read More
(111)
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Rating: 4 stars
11/03/2013
Easy and straightforward, this makes the traditional egg custard. The baking time was longer than mentioned in the recipe for me, and that may be because of my oven, so be sure to check the consistency before removing it from the oven. Read More
(50)
Rating: 5 stars
01/19/2014
I subbed Splenda for sugar and used skim milk. Perfect diabetic dessert. Read More
(34)
Rating: 2 stars
08/20/2014
I followed the directions exactly and somehow this turned out terrible. The consistency resembled scrambled eggs and it was incredibly soggy. We had to stick it in a strainer before eating. Won't be using this recipe again. Read More
(22)
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Rating: 5 stars
11/05/2015
I've been wanting this for sometime. My mother use to make this. It was so easy an fast to make. The only thing I did different was cook it 10 minutes longer. At the specified time a toothpick test said cook longer lol. Ovens vary. The person that gave you the bad review obviously didn't know that and probably has a hard time cooking instant oatmeal ! Also I doubled the recipe. It is delicious. I let it cool to almost room temp then refrigerate till good an cold. Thanks for a great old time recipe ! Read More
(21)
Rating: 4 stars
06/28/2014
quick and easy. I cut back on the sugar and I still found it too sweet. I might only use half the amount stated here next time (I don't have a sweet tooth.) I steamed this instead of baking it to cut down on cooking time. Steaming took 15 min, low to mid fire. Don't be too generous with the cheap vanilla extract, if you are like me, using the cheap ones. I added only 2 drops and didn't like the chemical taste. I might leave it out altogether next time. I used ramekins and 2 eggs yielded 4 servings. Read More
(17)
Rating: 4 stars
04/01/2016
This is my 2nd time making this recipe. In both instances, I added extra eggs to reduce the watery stuff at the bottom. It could probably use more eggs yet -- probably double the recipe's recommendation. I made a triple batch on both occasions. I didn't set it in water -- just put the whole batch in a casserole dish and baked at 300 degrees for a longer time (no fuss, no muss). Also, both batches came out too sweet for my taste. I reduced the sugar by 25% in the 2nd iteration and still found it too sweet. May need to reduce sugar by 50% to make it even less sweet. I like to have this for breakfast with some fruit compote (simmered cherries, raspberries and blueberries with canned mandarins), which I make ahead in big batches too. I like the protein it provides, especially if I can find the right sugar ratio, so it's not a carb overload first thing in the morning. Read More
(12)
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