Homemade Baked Egg Custard


This egg custard recipe makes the best egg custard tart I have ever made and tasted. You should check this out; it's cheap and easy to make. The custard tastes best chilled.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
1 hrs
Total Time:
2 hrs 5 mins



  • 1 cup unsalted butter, softened

  • ¾ cup white sugar

  • 1 large egg

  • 2 ½ cups all-purpose flour

Egg Custard Filling:

  • 4 eggs

  • ½ cup white sugar

  • 2 teaspoons vanilla extract

  • 2 cups milk

  • 1 pinch ground nutmeg, or to taste


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

  2. Make pastry: 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.

  3. Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.

  4. Make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla extract. Gradually stir in milk until fully incorporated. Pour custard mixture over crust and sprinkle with nutmeg.

  5. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 45 minutes.

  6. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts (per serving)

546 Calories
28g Fat
64g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 546
% Daily Value *
Total Fat 28g 36%
Saturated Fat 16g 82%
Cholesterol 182mg 61%
Sodium 73mg 3%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 4%
Total Sugars 35g
Protein 10g
Vitamin C 0mg 1%
Calcium 101mg 8%
Iron 2mg 13%
Potassium 185mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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