Most helpful positive review
This recipe reminds me a lot of a flan; it tastes a lot like my grandma's, except the trouble: this recipe is soooooo easy!!! I would advise though to BEAT eggs, sugar and salt, then to STIR IN evaporated milk, water and vanilla extract. If you beat these last ingredients, you will get foam on the top of the custard, which you can avoid by simply stirring them in.Read More
Most helpful critical review
I didn't have the mini custard dishes so I baked it in one larger dish. This didn't turn out the way I was expecting. It was a tab eggy and the consistancy was off.Read More
This recipe reminds me a lot of a flan; it tastes a lot like my grandma's, except the trouble: this recipe is soooooo easy!!! I would advise though to BEAT eggs, sugar and salt, then to STIR IN evaporated milk, water and vanilla extract. If you beat these last ingredients, you will get foam on the top of the custard, which you can avoid by simply stirring them in.
I have this down in my family's faves; simply luscious. Don't skimp on the sugar and salt as it detracts the egginess quite well, and add more of the vanilla, which complements it too. Sometimes I use soft brown sugar, which gives the custard a delicate caramel taste. Don't beat but stir carefully, when mixing, to avoid bubbles appearing on the surface. Depending on the size of your dish(es) and temperature of your oven, the timing is best looked at from 25 minutes onwards. Hope this helps; give it a try, do. Delectable.
I didn't have the mini custard dishes so I baked it in one larger dish. This didn't turn out the way I was expecting. It was a tab eggy and the consistancy was off.
This was disgusting! I could've just made scrambled eggs and threw some nutmeg on it! One less egg and some more sugar maybe would've helped.
My oven must cook hotter than most people's because my custard was cooked way too much and had lots of bubbles in it. I would turn the oven down to 325 and I think the consistancy of the custard would be much smoother.
I liked this custard very much. It wasn't overly sweet as I rarely eat desserts. I doubled the vanilla as I do in all recipies calling for vanilla and it was perfect. Lots of nutmeg too. Will make these again.
This is a HUGE hit with my husband. He is a desert hound so I am always looking for easy yummy deserts that he will enjoy. It was easy and fast. I did take it out of the oven at 35 minutes and let it sit in the water bath for a few till the water cooled some then took the custard cups out and let them cool. Absolutely creamy and just mel in your mouth yummy!
Didn't think is was creamy enought
Unfortunately, I have to go with a 3 on this. I can see how people would like this if they enjoy REALLY eggy custard, but this felt more like a breakfast than dessert. I didn't finish my serving.
I used an extra tsp of vanilla and mixed my sugars - half brown and half granulated. The taste is superb, and it was *so* easy
excellent. made with rice milk and it turned out perfect!
My wife and I loved this custard. And the bonus is it’s made with Carnation Milk..... Love Carnation Milk.
Good recipe. The only thing was that it was to eggy for me. I tried it again and did it with 2 eggs instead of 4 and got much better results.
nice simple baked custard. I wouldn't change a thing. This custard isn't very sweet but a great dessert for those who don't like sweets
I thought this came out just fine. Liked it better after a day in the fridge. Family thought there was an odd taste - perhaps because I used almond flavoring instead of vanilla? No problems cooking in the water bath - set up just fine.
super easy! Turned out delish. I did substitute half the water for milk though.
YUMMO!! Turned out perfect! Delicious warm and the smell of nutmeg -- comfort food for the soul...
Amazing! This was a very good pudding. Since this was my first time ever making baked custard, I didn't really know what to expect. This was a nice soft pudding that tasted just like the boiled custard drink. I read what other reviewers said about it being not sweet enough, so I completly replaced the granulated sugar with brown sugar, and I replaced the water(that was inside the pudding) with milk. This turned out to be a very nice creamy custard pudding.
The flavour of this recipe was pretty good (I followed some suggestions and made it with part brown and part white sugar). But I really disliked the texture. It was rubbery and more gelatin like that I would have preferred. I'm not sure that I'll try and make it again, but if I do it will be with less egg.
It was good but not the taste I was looking for. We ate about half of it and the rest stayed in the refrigerator until it was too old to eat again and had to be thrown away. It reminded me of flan but without the caramel flavor; I'd rather have flan.
Good recipe, definitely needed the extra 1/2 t. Vanilla
This is a pretty decent recipe for Soufflé but not actually a recipe for custard. You'll find custard recipes don't include egg whites! If you're looking at this expecting creme brulee or flan-like results you'll get a surprise!
SOOOO Easy. My famiy loves custard and sometimes we want a snack or dessert that isn't so sweet. This is perfect. For those who say theirs were like scrambled eggs...you did something wrong because there is really no way to screw this one up! Leave it in the water bath in the oven to cool, just turn the heat off after the 40 minutes and a clean toothpick. It will be creamy and delicious! Thanks...Lacey
Yummy! I beat too many bubbles into it, it wasn't set when I took it out of the oven, but it is delish! I used all brown sugar and 2% milk instead of water, forgot the nutmeg and used extra vanilla. I took it out of the oven and left it in the hot water for awhile and it set up fine. Very creamy.
not my favorite--not a "creamy" texture .
Definitely a tasty custard. I added a bit more vanilla (I always do) to give it a stronger vanilla flavor, and I also used splenda in place of the sugar, which worked very nicely. Will definitely make again! Thanks!
Not smooth and creamy like I remember my Mom's.
I love this custard. It's so easy to make and tastes great. I have used it with the low-fat and non-fat evaporated milk. Great recipe!
I tried this recipe, but no matter how long I baked my custards, they wouldnt cook. They were watery, and liquid. I tried refridgerating them but they just wouldnt firm up. I followed the recipe precisely. I have tried it twice with the same reults. I tried it a third time by adding a pinch or two of cornstarch and that helped alot. I would recomend using a little less egg, and increasing vanilla.
Blend thoroughly. Need to find a topping or maybe melt top like a cream bruelle.
I made this using the suggestion of half white sugar and the other half brown sugar. I added a little more sugar than the recipe called for, as well. Doing a taste test making sure it didn't taste too "eggy." I also doubled the vanilla. I did experiment by adding coconut flakes to two of my six cups. I actually wish I added it to all of them! It added some texture and it was very yummy! I cooked mine an extra 15 minutes, they came out pretty perfect, at least I thought so!
I LOVE this recipe. I have chronic digestive problems and this is so comforting and delicious. The only changes I made were substituting milk for the water and reducing the sugar by one or two tablespoons. I didn't have six custard cups so I baked it in a 7"x11" glass pan. This has become a weekly favorite, especially when you use freshly grated nutmeg...YUM!
Great Recipe. I always loved my Grandmothers, and this came the closest! I wouldn't change a thing.
Super easy and tasty as well.
This is a delicious and relatively easy custard recipe. My guests and husband loved it! I recommend sprinkling the nutmeg on AFTER the custard has baked. This provides a more even distribution of the spice. When I did it prior to baking, the liquid stage caused it to float to some areas more than others, leaving it less attractive. I would also add the hot water to the baking dish AFTER placing in the custard dishes. It prevents water from spilling into the custard and vice-versa.
It tastes very good (and to those claiming it's too eggy, what else do you expect from custard?), but I can't seem to not have some holes inside when I dig in and a little liquid extra in it. I think I might try reducing the water by 1/8-1/4 of a cup. It's soooooo easy! I store the leftover liquid in the fridge (aged custard is always tastier), then pour into a single 6oz cup and bake without a water bath, it turns out just fine and delicious! I put a lot of nutmeg on top.
Thank You Thank You Thank You. I had a simple custard recipe like this years ago, that I misplaced and have been hoping to find again. I add a pinch more vanilla. I am going to try to make it with raw sugar next time.
Tasty custard thats easy to make.
This recipe couldn't be more perfect!! Custard just like my grandma made!! I LOVE IT! YUM YUM YUM! Guess I know where she got the recipe from now. LOL I will enjoy bringing this to family get togethers since nobody has had "Grandma's Custard" since she passed away 14 years ago!! I love this site!!!
delicious but I substituted 2 1/2 cups whole milk for the water and canned milk and added 3/4 cup of sugar
this was great! reminded me of when my momma used to make it. I didn't change anything in the recipe and it turned out perfect.
Delicious!! Worked perfectly. Ate the first two custards just with cinnamon sprinkled on top, then experimented and sprinkled castor sugar over the next two (made 8), torched them, and had beautiful creme brulee!! Definitely a keeper.
Delicious! Thanks. Summer is coming, and I can hardly wait to make this like my mother used to. She would put some fresh raspberries or blackberries in the bottom of the custard cup and pour the custard over the top. Then bake as usual. Yummy!
This was ok but not great. It had lots of competition on Christmas Eve from the other recipes I made! It was not one of the group's oohs.
I love this recipe. It was easy, and tasted great.
Who knew custard was so easy to make. I cooked mine for 40 minutes. It wasn't set up before I took it out of the oven but, it set up perfectly as it cooled. I also had bubbles on the top of the custard before baking but, they went away when I added the nutmeg. I also added an extra 1/2 tsp of vanilla. Next time I might try rum extract.
Love custard. If you don't have the custard cups, try tea cups.
So easy to make!
I used brown sugar instead of white sugar. It was still too eggy like many others stated. Not at all the kind of custard I was hoping for.
I am not too big into custard, so my hubby was the ultimate decider on this recipe. He really liked the taste ad texture, and he didn't feel that is tasted overly eggy like some people are stating. Most custard I have ever eaten has a slight egg taste, which can be reduced a little by removing a tablespoon of the egg, and mixing cinnamon in the dish.
Easy, peasy...an all around great recipe for dessert, babies, breakfasts, snacks. The texture is great, I carmelized some sugar on top after baking...tasted just like a flan the next day. Making it today again for tomorrows dinner.
This tastes good. I'll use it when I don't have two cups of homogenized milk. It might be great for you if you actually prefer the taste of evaporated milk. I baked it in one large dish (1 1/2 quart glass dish) for one hour. Just for fun, I sprinkled in some brown sugar and pecan pieces.
This didn't come out good at all. I followed the exact directions but the custard tasted eggy / like an omelet.
This custard came out perfect! Just how I hoped for. My family loved it, and I can't wait to make more!
I love this- it adapts very well into a flan style dish, when you put caramel into the bottom of the dishes. I did mine in one giant custard cup, with skim milk instead of water.
Simply delicious! One serving is not enough.
I've tried different types of custard recipes but this is the best one with the right consistency and sweetness.
Best custard I've made. Even after keeping in the refrigerator for three days it was not watery. Thanks Carnation for this great recipe.
Excellent, nutritious and easy.
This was AWESOME!!!!!! I'm making it again tonight. My husband doesn't even normally like custard and he was crazy about it. I added some cinnamon; otherwise, it's fine as-is. This is definitely a keeper.
Baked Custard was really easy to make and so delicious. I used a large glass pan (put the glass pan in water in a larger glass pan) because I did not have any custard cups and it worked out fine. Just had to let it bake for a longer time.
Great recipe, great custard. I wouldn't change a thing.
Excellent. Quick to make.
Tastes pretty eggy. I would substitute half the sugar with brown sugar and use a little more vanilla and nutmeg.
I love custard and this is such an easy recipe to make. The only problem I had was when I went to check on the doneness and the custard hadn't seem to set up. I did take it out of the oven and let it set in the water bath a little while longer and it did set up like it was suppose to. This is a wonderful recipe.
Great recipe. Tastes fantastic and very simple to make. Plus, it will impress your friends! :)
Simple and easy dessert. It tasted smooth and silky. It was really good when it came out of the oven but it tasted a little bit eggy after being in the fridge overnight.
I only gave this a low rating because I don't like eggy taste. If you like that it is fine. I just made custard last night with 4 cups skim milk, 4 med. eggs, 2 cups cooked rice, 1 cup boiled raisins (to plump), 1 cup sugar (maybe a little less would be okay) 2 tsp vanilla, covered top with cinnamon. Bake 350 for one hour no water bath needed. It set up just fine.
the taste was good but the texture was spongy not smooth like i expect a custard to be.
I would recommend the use of cinnamon rather than nutmeg.