Baked Custard

10 Servings

Cooking Methodbaking


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Five Ingredients or LessYes



Taste and Texturecreamy, rich, sweet

Type of Dishdessert


  • 5 eggs (6 if you plan to bake custard in a single large dish)
  • 2/3 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 quart whole or skim milk, scalded
  • Nutmeg or mace


  1. Preheat oven to 325°F.

  2. Beat eggs lightly with sugar, salt, and vanilla; gradually stir in hot milk. Pour into 10 custard cups (buttered if you want to unmold custards) or a 2-quart baking dish. Sprinkle with nutmeg, set in a large shallow pan, and pour in warm water to a depth of 1”.

  3. Bake, uncovered, about 1 hour until a knife inserted midway between center and rim comes out clean. Remove custards from water bath and cool to room temperature. Chill slightly before serving.


  5. Egg Yolk Custard: Prepare as directed, using 2 egg yolks for each whole egg.

  6. Per serving (whole milk): 175 C, 285 mg CH, 110 mg S*

  7. Vanilla Bean Custard: Prepare as directed, substituting a 2” piece vanilla bean for the extract; heat bean in milk as it scalds; remove before mixing milk into eggs. Nutritional count same as basic recipe.

  8. Butterscotch Custard: Prepare as directed, using light brown sugar and half-and-half cream.

  9. Per serving: 215 C, 170 mg CH, 130 mg S*

  10. Chocolate Custard: Prepare as directed, omitting nutmeg, melting 2 (1-ounce) grated squares unsweetened chocolate in scalding milk.

  11. Per serving: 180 C, 150 mg CH, 135 mg S*

  12. For a richer custard, use half-and-half cream.

  13. Per serving: 245 C, 170 mg CH, 130 mg S*

  14. Crème Caramel: Mix custard as directed. Spoon about 1 tablespoon caramelized sugar into each custard cup, add custard, and bake as directed. Chill, then unmold by dipping custards quickly in warm water and inverting.

  15. Per serving: 200 C, 150 mg CH, 135 mg S*


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would it be possible to make this with the "phony" egg? DH can't have that much real eggs.

Very good. My family loved it. I did the Butterscotch variation.


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