Egg Custard Recipe

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. Smooth & creamy, with just 6 ingredients.

My husband is extra-super in love with me right now. Comfort food is definitely one of his love languages and I’m hitting all the buttons lately. Homemade eggnog? He was in creamy Christmas heaven.

A simple sweet custard recipe is one of those old-fashioned desserts that Matt grew up on. He remembers his grandma making a vanilla custard recipe, so my goal was to make an easy egg custard somewhat close to what his grandma’s used to be. Because we all know that Grandma’s food is the best food.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard recipe is the little black dress of dinner party desserts—simple and effortlessly chic.

Yield: Makes 6 servings

Ingredients:

• 2 cups whole milk
• 2 large eggs (preferably free-range)
• 2 large egg yolks
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• Freshly grated or ground nutmeg

Instruction:

1. Preheat oven to 300°F. Place six 4-ounce ovenproof cups (you can use ramekins or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
2. In a medium saucepan, bring the milk to a simmer over medium-low heat.
3. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
4. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in the water bath for about 2 hours before serving. Editor’s note: This recipe was originally printed in the March/April 2007 issue of ‘Cookie’ and first appeared on Epicurious in July 2007. Head this way for more of our best Christmas desserts →

Baked Custard Recipe {Easy Amish Recipe}

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. Smooth & creamy, with just 6 ingredients.

Prep: 10min

Total: 45min

Yield: 10

Serving Size: 128 g

Nutrition Facts: servingSize 128 g, calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g

Ingredients:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups 2% milk
• 1/2 teaspoon ground nutmeg

Instruction:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
3. Add the sugar, salt and vanilla. Whisk gently until mixed.
4. Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
5. Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
6. Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
7. Beat with a hand mixer for 20-30 seconds.
8. Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
9. Place the ramekins in a 10×15” baking pan with sides about as tall as the ramekins.
10. Sprinkle nutmeg overtop the custard.
11. Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
12. Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
13. Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
14. Serve cold or warm as desired, with whipped cream.
15. Refrigerate any leftovers.

Egg Custard (Amish Custard Recipe)

Smooth and creamy custard made with milk and whole eggs is great for breakfast, dessert, or snack.

Prep: 15min

Total: 198min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, Sodium 100 mg, Sugar 25 g, Fiber 1 g, Cholesterol 110 mg, calories 177 kcal, Trans Fat 1 g, Saturated Fat 3 g, Fat 6 g, Protein 7 g, Carbohydrate 26 g, unSaturated Fat 3 g

Ingredients:

• 8 c. whole milk
• 12 large eggs
• 1 c. white sugar
• 3/4 c. brown sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1 tsp. vanilla
• cinnamon and nutmeg, to taste

Instruction:

1. Preheat the oven to 475°.
2. Pour the milk into a saucepan over medium heat. Bring to almost boiling. (Unless you stir constantly, a skin will form on the top, but it can easily be removed.)
3. In a separate bowl, beat the eggs. Add the sugars, flour, and salt. Beat well.
4. Add about a cup of the hot milk to the egg mixture to temper it. Slowly add the egg mixture to the milk, whisking as you are pouring it in. Remove from the heat and add the vanilla.
5. Immediately pour the custard mixture into a 9 x 13″ metal pan. Do not use a glass pan!
6. Sprinkle the top of the custard with cinnamon and nutmeg, as desired.
7. Bake the custard for 3 minutes at 475°. Turn off the heat and let the custard sit in the oven until the oven is cool. (At least 2 hours.)
8. Remove the custard from the oven and refrigerate for up to a week.

Baked Custard

Enjoy this smooth and creamy custard that’s baked to perfection. Perfect dessert to treat your family!

Prep: 15min

Total: 1h30min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 130 , Carbohydrate 16 g, Cholesterol 115 mg, Fat 1 , Fiber 0 g, Protein 7 g, Saturated Fat 2 g, servingSize 1 Serving, Sodium 120 mg, Sugar 17 g, Trans Fat 0 g

Ingredients:

• 3 large eggs, slightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• Dash of salt
• 2 1/2 cups very warm milk (120°F to 130°F)
• Ground nutmeg

Instruction:

1. Heat oven to 350°F.
2. In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
3. Place cups in 13×9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

How to make an Easy Egg Custard | Vanilla Custard

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