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Individual Baked Custard

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  Milk 1 Quart
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 4 , beaten slightly
  Vanilla 1 Teaspoon
  Butter 2 Tablespoon
  Nutmeg/1 teaspoon cinnamon 1

Scald milk with sugar and salt, stir slowly into beaten eggs and add vanilla.
Strain into custard cups or a large baking dish, dot with butter and add a dash or two of nutmeg.
Set cups in a shallow pan of hot water to come up almost to top of cups.
Set on center rack in oven and bake in a moderately slow oven (325° F.) until done, about 30 minutes.
(This short baking time is possible only if the custard mixture is actually hot when poured into the cups and placed in the oven.) Just before baking time is up, begin to test for doneness, and continue baking only until custard tests done.
Be careful not to overbake, as baking too long or at too high a temperature will result in wheying or "weeping" of the cooled custard.
Serve directly from individual cups or spoon out into individual serving dishes and serve with any desired dessert sauce on top, if desired.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1732 Calories from Fat 821

% Daily Value*

Total Fat 93 g143.2%

Saturated Fat 52.2 g260.9%

Trans Fat 0 g

Cholesterol 1005 mg335%

Sodium 1154.5 mg48.1%

Total Carbohydrates 176 g58.8%

Dietary Fiber 10.4 g41.5%

Sugars 166 g

Protein 59 g117.6%

Vitamin A 54.8% Vitamin C 2.5%

Calcium 127.6% Iron 30.5%

*Based on a 2000 Calorie diet

Individual Baked Custard Recipe