baked egg custard

This egg custard is so smooth and silky and sprinkled with a touch of nutmeg.  It's the perfect dessert when you want something that's not too sweet or heavy.

 Baked Egg Custard

eggs

sugar

salt

vanilla extract

2% milk

half & half

nutmeg

Using a small spoon, remove the little white thing, Chalaza from the egg yolks.  Add the eggs to a large bowl.  Whisk them for a few seconds, then add the sugar, salt, and vanilla and whisk until well combined.  Set aside while you warm the milk and half &amp; half.  Add the warm milk and half &amp; half to the egg/sugar mixture and whisk until smooth.  Pour the mixture through a strainer and divide between 5 large or 6 small ramekins.  Sprinkle nutmeg over the tops.  Place the ramekins in a large baking pan.  Carefully pour hot water in the pan, being careful to not spill water into the ramekins.  Pour the water until it reaches halfway up the ramekins.  Bake for about 45 minutes or until a sharp knife inserted into the centers comes out clean.  The custards will still be slightly jiggly in the centers.  Transfer custards to a wire rack and cool to room temperature.

Serve custard at room temperature or chilled.

If you&#8217;re not serving the custards right away, cover the custards with plastic wrap, and refrigerate until ready to serve.  Serve chilled or allow to set for 20 minutes before serving.

Custards will keep refrigerated for up to 3 days but start to separate and become watery after that.

Sounds like you are using this egg/ milk ratio as a base for a quiche-type dish. That works well but I wouldn't leave this much sugar in the recipe for a quiche dish.

You can use this recipe as-is for a base for bread pudding and rice pudding.

This recipe takes me back to my childhood.  I have made this excellent recipe for guests and received many compliments.  Thank you for sharing this recipe and the tips for success.  Even though I have made baked custard since my early childhood, and my father and brothers were all bakers, I love to try recipes from other great cooks and bakers.  

I LOVE egg custard and this recipe is the best! It's easy and smooth. I always put nutmeg on top before baking because I love that added flavor I will be using this recipe very often.

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Baked Egg Custard

Baked Egg Custard

Top 2 baked egg custard recipes from across the web

The most viewed baked egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Egg Custard

Baked Egg Custard

The most viewed baked egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine