This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.

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  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts

281 calories; protein 11g 22% DV; carbohydrates 36.3g 12% DV; fat 10.4g 16% DV; cholesterol 117.4mg 39% DV; sodium 132.7mg 5% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2018
Take that Jello! I have searched for years for an egg custard recipe that tastes like Jello's Americana egg custard. This is best one so far. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/12/2015
Had a wonderful flavor but it was too thin. I could not get it to thicken. Read More
(3)
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
01/12/2015
Had a wonderful flavor but it was too thin. I could not get it to thicken. Read More
(3)
Rating: 5 stars
01/27/2018
Take that Jello! I have searched for years for an egg custard recipe that tastes like Jello's Americana egg custard. This is best one so far. Read More
(3)
Rating: 3 stars
11/28/2014
Since this recipe has such a low ratio of eggs to milk the custard really doesn't set as a solid. It combines with fruit & jams really well. Read More
(2)
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Rating: 4 stars
12/09/2018
This is similar to an old recipe my Mother used to make. I adjusted the recipe somewhat to smaller portion. Instead of a gallon of milk, I used a quart. If you like the real old fashioned "egg" custard, the ratio of eggs to milk should be about 1 egg to 1 cup of milk. I also like more nutmeg so more than a pinch was added. Read More
(2)
Rating: 4 stars
12/20/2015
This was the first time I've ever made custard and it came out beautifully. I'm still looking for the perfect recipe to taste like the pie from my favorite bakery. This came very close, but I'm going to keep looking and keep it filed! Read More
(1)
Rating: 5 stars
08/05/2020
My mother made custard for my sister when she was unwell. It’s a good way to get protein and calories when needed. Read More
(1)
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Rating: 1 stars
01/21/2016
don't know what I did wrong but mine turned out kinda all lumpy not creamy looking and it never set up.. Read More
Rating: 4 stars
10/03/2020
So, the recipe is delicious. However, I must have heated it too quickly (I used medium low rather than low) because it does look more like opaque tapioca than custard. My next batch, I am sure, will be a much better consistency. I’m still getting used to cooking with a gas stove. But, like I said, even as “tapioca”, it’s really delicious. Read More
Rating: 1 stars
05/21/2018
This recipe did not work at all for me. I feel like a step or some instruction of some sort was missing. It never thickened for me. Read More