Baked custards are so simple and taste delicious. Grated nutmeg garnishes this time-honored and comforting custard.

Allrecipes Member

Gallery

Recipe Summary test

prep:
15 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • PREHEAT oven to 350 degrees F.

    Advertisement
  • COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.

  • BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

Nutrition Facts

189 calories; protein 8g; carbohydrates 22.6g; fat 7.5g; cholesterol 140.2mg; sodium 299.9mg. Full Nutrition
Advertisement

Reviews (91)

Rating: 5 stars
11/14/2005
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
(325)
Rating: 5 stars
10/09/2003
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. Read More
(197)
Rating: 5 stars
03/19/2004
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. Read More
(121)
Advertisement
Rating: 5 stars
10/09/2003
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. Read More
(90)
Rating: 3 stars
05/22/2006
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
(39)
Rating: 3 stars
10/09/2003
Tastes pretty eggy. I would substitute half the sugar with brown sugar and use a little more vanilla and nutmeg. Read More
(38)
Advertisement
Rating: 1 stars
01/06/2004
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. Read More
(26)
Rating: 4 stars
10/09/2003
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. Read More
(23)
Rating: 5 stars
10/09/2003
Great recipe. Tastes fantastic and very simple to make. Plus, it will impress your friends! :) Read More
(22)