Homemade Baked Egg Custard

Name: Homemade Baked Egg Custard
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter; ¾ cup white sugar; 1 large egg; 2 ½ cups all-purpose flour; 4 eggs; ½ cup white sugar; 2 teaspoons vanilla extract; 2 cups milk; 1 pinch ground nutmeg, or to taste

12 Ratings
9 Reviews
4 Photos

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Gallery

Read the full recipe after the video.

Recipe Summary

cook:

45 mins

additional:

1 hr

total:

2 hrs 5 mins

prep:

20 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

Pastry:

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour

Egg Custard Filling:

Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.

Advertisement
Step 2
Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
Step 3
Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
Step 4
Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
Step 5
Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Cook's Note:

The custard tastes best chilled.

Nutrition Facts

Per Serving:

546 calories; protein 10.2g; carbohydrates 64.4g; fat 27.8g; cholesterol 182.1mg; sodium 72.8mg. Full Nutrition

Bev

04/28/2018

This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this.

12 Ratings

5 star values: 10
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bev

04/28/2018

This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this.

Smileyhead

03/05/2019

Fabulous! I have been looking for a clone recipe for the Tippins custard pie I used to get at Hen House and this is the best I've found. I love the custard and usually skip the crust so I just bought a crust, unrolled it and baked it with the custard. The custard part was delish! And I must say the pastry recipe looks yummy. Next time I may try it with the pastry or just see if custard cups work. I can't thank you enough for this recipe! Definitely THE keeper!

Donna Millet

08/11/2018

Delicious old-timey baked custard pie. Comfort food. I often use a ready made pie crust and pre-bake the crust for 10 min before adding the custard filling but either way it's good. Be sure and serve it well chilled.

Carol Jenkins O'Neill

04/27/2018

How about, I grew up on egg custard. My Mother made it regularly along with lemon sponge pudding. Both also worked well as pies.

Paul Baker

11/12/2018

I made it by using shop pastry, it did not turn out good as the pastry tasted yuk ! So next time I will make my own

NANADONNA

07/04/2018

just like Mom made

Jim Coan

09/18/2018

easy and family loved it