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Traditional Baked Custard

Western.Chefs's picture
  Eggs 6 Small
  Granulated sugar 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk/2 cup evaporated milk and 2 cup water 1 Quart, scalded (Bottled Milk)
  Vanilla extract 1 Teaspoon

For individual custards use 4 eggs; for a large custard use 6 eggs.
Beat the eggs slightly, add the sugar (exact amount depends upon sweetness desired), and salt, and stir until well mixed.
Add the scalded milk gradually, while stirring constantly.
Add vanilla, and a sprinkle of nutmeg if desired.
Mix thoroughly.
Grease 6-8 custard cups or a 1 1/2 qt casserole and pour in the custard mixture.
Place in a shallow pan containing warm water and bake in moderate oven of 325°F 45 min for individual custards, or 50-60 min for a large custard.
Test by inserting a silver knife into center of the custard.
If the knife comes out clean, the custard is done.
Half cream and half milk may be used in this recipe to give a richer dessert.
1/2 c cut-up, pitted dates may be added.
Chill well, then unmold and serve with cream, Caramel Sauce, or fresh, canned or stewed dried fruits.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1140 Calories from Fat 481

% Daily Value*

Total Fat 53 g82.2%

Saturated Fat 24.7 g123.6%

Trans Fat 0 g

Cholesterol 1058.9 mg353%

Sodium 1666.9 mg69.5%

Total Carbohydrates 112 g37.4%

Dietary Fiber 0 g

Sugars 112.1 g

Protein 59 g118.3%

Vitamin A 41.5% Vitamin C

Calcium 119.1% Iron 24.9%

*Based on a 2000 Calorie diet


Traditional Baked Custard Recipe