Baked Custard

baked custard Dessert
Baked Custard
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 6

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

October 6, 2010


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


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  • 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 13x9-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.

Expert Tips

  • Before making custard, in heavy 1-quart saucepan, heat 1/2 cup sugar over low heat 10 to 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among six 6-ounce custard cups before it hardens in saucepan; carefully tilt cups to coat bottoms (syrup will be extremely hot). Let syrup harden in cups about 10 minutes. Make custard as directed in Step 2; pour over syrup in cups. Bake as directed in Steps 3 and 4. Cool completely; cover and refrigerate until serving or up to 48 hours. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce.
  • Why is custard or crème brûlée baked in a pan of water? The water bath method helps custard bake gently and evenly. Without the hot water, the edges of the custard cook too quickly. Put the custard cups in the empty pan, put the pan in the oven, then carefully pour hot water into the pan. When the custards are done, remove the cups from the water or they will keep cooking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

gone2beach More than 1 year ago
Substitute Almond Milk for regular milk!!!
KelleyAWilson More than 1 year ago
This can also be made in an 8x8 inch glass pan put into a 9x13 inch glass pan filled with water. I baked mine for 40 minutes and it was done perfectly. I had peaches in the bottom along with the caramelized sugar poured over them. To remove I let it cool for a half hour, used a butter knife along the edges and turned upside down on a plate. A little messy - but so good!
donna63 More than 1 year ago
I use this recipe to make egg custard pie. I prepare it as instructed except I pour it into an unbaked pie shell and bake. It is very good.
Nancysat More than 1 year ago
Fantastic custard! Taking the time to prepare the caramelized sugar was well worth it. Highly recommend!
ClarieceT More than 1 year ago
Besides being super simple (no real cooking experience needed) instead of vanilla substitute 1 tsp of your favorite flavoring extract (I.e., lemon, almond, coconut, etc.). I think even rum flavoring would be great!
PillowMom More than 1 year ago
My mother has been making this recipe for as long as I can remember. Instead of putting it in individual dishes, we just put it all in one large bowl to bake, no water bath. Sometimes we add raisins and cooked rice before baking and top with cinnamon instead of nutmeg. My personal favorite!
dcbaker22 More than 1 year ago
I live in a tiny apt w/only a toaster/convection oven, so I cut the recipe in half, using 2 eggs, but half of everything else. I bought an 8x8 Pyrex baking dish & 4 custard cups, but only 3 were needed & fit snugly in the baking dish, then added the hot water. Slid this in the toaster oven & the custards turned out beautifully -- just like Grandma used to make!
JRCAL More than 1 year ago
I loved this recipe- just like my grandmother made it! I didn't make the caramel and we ate it right out of the custard cups for TOP reviews from my family. I heated the milk in the microwave. Also, I didn't have 6 oz cups as requested by the recipe- but my 4 oz cups look just like the picture and it filled 6 of them as pictured. Love it! :)
Bouncedancer More than 1 year ago
I wouldn't use the microwave for anything if I were you. It superheats the food, but only in spots, to the point where the proteins fold (which equals Alzheimer's). All the lab rats in the study I read got Alzheimer's. It also KILLS the nutrition.
KealohaGarner More than 1 year ago
Love it! Highly recommended
Michelle-sf More than 1 year ago
Made this exactly as it said to and it came out tasting like egg! I'll never make this again
BeverlyAR More than 1 year ago
You need to temper eggs as you will cook them if you don't. 
Judy Downie More than 1 year ago
Jek21 More than 1 year ago
Easy and delicious
Anonymous More than 1 year ago
ralsy More than 1 year ago
DixieWriter More than 1 year ago