A big thank you to Zoe who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE, LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Old Fashioned Egg Custard Recipe
A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Ingredients
- 4 cups milk {I used 2%}
- 6 large eggs
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- pinch of ground nutmeg
Instructions
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Preheat oven to 325 degrees
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Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
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Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
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Once the milk and eggs are combined, stir in the vanilla.
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Pour the custard mixture into a 9x13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
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Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
Recipe Notes
Cool before serving. Some people like cold custard, but I like mine warm. So yummy! Thanks Zoe for the awesome recipe.
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Leanna says
Mmm yummy. I love custard hot, cold, anyway I can get it.
Beth P says
chocolate chip meringues would also be a great use for eggs – so yummy
http://allrecipes.com/Recipe/Passover-Chocolate-Chip-Meringues/Detail.aspx
Helen in Meridian says
Today at the Lenten Luncheon at our church, one of the ladies made an Egg Custard Pie. It was a big hit.
LaToya says
I was just going to say – we don’t eat meat on Fridays during Lent – – this would be a great dinner! If Mavis can feed her family peach cobbler, I can feed mine custard. Eggs – protein, why not? Yum!
Mavis says
I totally agree. Custard is the same as giving them scrambled eggs for dinner. 🙂
Jenni says
http://www.goodfoodgourmet.com/cakes/the-best-damn-coffeecake-ever/
Here’s a link to another recipe that uses a bunch of eggs. I found it on Pinterest and have been wanting to try it. Almost did Wednesday, but discovered I didn’t have enough eggs! Let me know if you try it, and how it tuns out 🙂
Charla Echlin says
I love old recipes too! I actually collect all of those old cookbooks and love perusing them- I think there is something special about how our grandmothers cooked. I actually just found a chocolate cream pie recipe that called for 5 cent chocolate bars! too funny. Thanks for sharing!
Zoe Dawn says
Well that was fast! I’ve never made mine in a large pan before. I take it that the middle set up okay? I made a batch last evening and it’s gone already. So good! I’m glad you guys like it, too 🙂
Mavis says
Yes, I made sure not to fill the pan to high with custard. So yummy Zoe! I’m glad you are back to posting recipes again. 🙂
Tiffany says
I love this receipe.so amazingly simple but so rich!
Sarah in Ga. says
This is the same egg custard my GREAT Grandmother made! So yayah it’s an oldie but a goodie for sure! It was her favorite and I LOVE to make it now too!
jessie says
I am excited to try this. we have chickens and on occasion have way too many eggs (depending the season) so I have been looking for ways to use up our extras and this just sounds perfect. thank you!
Carolyn says
I am trying this recipe for the first time. It is well over 45 and still not set. So I turned the oven up in hopes it will get done soon. It is 1hr15 min. Not done. Hope it’s good
susan from wi says
I LUUUUURVE custard! But, alas, I have no custard cups, and have never made it myself.
So, if my 9×13 casserole will not fit into my roaster, and I have to use smaller casseroles (or ceramic cereal bowls, maybe?), I would need to adjust the baking time, wouldn’t I?
Thanks!
Mavis Butterfield says
Yep! Just keep an eye on it.
Tami Lewis says
I will definitely be trying this custard!
Bettina says
Mavis, I read the comment from the gentleman who takes this custard into cancer patients. Our group is serving dinner at our local Hope Lodge- the residence for out of town patients receiving cancer treatments in our city- later this week. Since he mentioned that cancer patients can eat this easily, I would love to take it, but I have a question. Can this be reheated easily? Could I bake it at home Tuesday afternoon, wrap it up well, and then reheat it there? Do you know if it would still taste yummy? Do you think it could be baked Monday night, and then reheated on Tuesday once we get there?
Thanks so much for your advice! It’s greatly appreciated!
Mavis Butterfield says
I typically make it in a 13×9 inch pan and it lasts us a few days. Yes you can reheat it. Some people enjoy it cold though.
Bettina says
Thanks Mavis! I’ll let you know how it goes!
Chris Proseus says
Just wanted to say Thank You for the receipt. My husband was diagnosed with stomach cancer. Eating is becoming very challenging. If you have any any other soft meals please share. I will be going through your website to see what you have. Thank You, Merry Christmas.
Erin says
Hi Mavis,
I’d like to try baking these in cupcake tins for single-sized servings. Any idea what the appropriate baking time would be?
Thanks!
Mavis says
I would check them at about 35 minutes, but if the depth is about the same as the 9×13 dish, cooking times might run about the same.
Susan Osteen says
My egg custard becomes watery when refrigerated.I cool it to room temperature
before refrigerating. How can I correct this problem?
Eileen Maxfield says
THANK YOU for a Delicious custard!
Our game group had a “Cinco de Mayo – 1” themed pot luck on May 4th.
For an easy cheat for flan, I warmed butterscotch ice cream topping and spread in 2.8 liter oval casserole dish.
Pouring the custard mix onto a ice cream scoop so it easy flowed over caramel, the cooked custard came out FANTASTIC! The 9 of us ate the whole custard over our 3 hour get together!
Jenny says
This is my second time to use this recipe. An elderly friend who has been sick and cannot eat much, loves it. Thank you so much for sharing it.
Mary Eaton says
This is my fave custard recipe. I use a 3 qt round Pyrex casserole dish and just up the temp to 350• and just keep checking for doneness. I’m lucky if it lasts one day! It is the same as my Mom used to make but I lost her recipe
Jo says
How many does this serve
Mavis Butterfield says
It’s more of a side dish so I would say 6-10 depending on the portion size.
Jeffrey P Wolsieffer says
To those whose are not setting:
. the Custard part works best without the Sugar being present.
. Adding the sugar is why it’s not setting.
. Separate the Yolks and blend them with the Sugar until creamy yellow. Now blend the rest together.