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Baked Custard

Rated as 4.18 out of 5 Stars

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

1 h 55 m servings 189 cals
Original recipe yields 6 servings

Directions

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  1. PREHEAT oven to 350 degrees F.
  2. 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.
  3. 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


Per Serving: 189 calories; 7.5 g fat; 22.6 g carbohydrates; 8 g protein; 140 mg cholesterol; 300 mg sodium. Full nutrition

Reviews

Read all reviews 71
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

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.

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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 ...

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...

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 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 ...

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.

Tastes pretty eggy. I would substitute half the sugar with brown sugar and use a little more vanilla and nutmeg.

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 custar...

Great recipe. Tastes fantastic and very simple to make. Plus, it will impress your friends! :)