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Ingredients
 4 large eggs
 2 ½ cups scalded whole or 2% milk
 ½ cup sugar
 1 tsp vanilla
 Generous dash of nutmeg and cinnamon
Optional
 ¼ cup raisins
Directions
1

Mix all ingredients in a saucepan. Stir gently and put on low to medium heat. Don’t boil. Place the mixture in a glass baking dish and put it in a pan of hot water. The water should come within a half inch or so of the top of the custard. This “water bath” is called a “bano de Maria” or “bain marie”—Mary’s bath – and helps to promote even cooking.

2

Bake the custard at 325 degrees for 40 to 45 minutes or until a toothpick or small knife comes out clean. Cool and serve.

About Baked Egg Custard

A simple to make, not too sweet dessert. An old-fashioned comfort food.

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Peach Upside Down CakeBy On behalf of America's HeartlandPeach Knowledge
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
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Ingredients

 4 large eggs
 2 ½ cups scalded whole or 2% milk
 ½ cup sugar
 1 tsp vanilla
 Generous dash of nutmeg and cinnamon
Optional
 ¼ cup raisins

Directions

1

Mix all ingredients in a saucepan. Stir gently and put on low to medium heat. Don’t boil. Place the mixture in a glass baking dish and put it in a pan of hot water. The water should come within a half inch or so of the top of the custard. This “water bath” is called a “bano de Maria” or “bain marie”—Mary’s bath – and helps to promote even cooking.

2

Bake the custard at 325 degrees for 40 to 45 minutes or until a toothpick or small knife comes out clean. Cool and serve.

Baked Egg Custard
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