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Classic Baked Egg Custard


Baked Custard

Classic Baked Custard

Diana Rattray
These individual baked custards make an excellent everyday dessert, and they're easy to prepare and bake. They're not too sweet, not too heavy, just perfect. 


Prep Time: 12 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 2 minutes

Yield: Makes 4 to 6 Servings


  • 3 large eggs
  • 5 tablespoons granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • ground nutmeg or freshly grated nutmeg, for topping



Heat the oven to 350° F. Place four  6-ounce or six 4-ounce custard cups or ramekins in a 13 x 9-inch baking pan or any similar baking dish which will accommodate the ramekins.

Heat the milk in a saucepan on stovetop or in a microwave safe dish or cup in the microwave oven. Cook until hot, about 110° F to 120° F.

In a mixing bowl, whisk the eggs with the sugar, vanilla, and salt until well blended. 

Gradually pour the hot milk in the egg mixture, whisking constantly. 

Distribute the custard mixture evenly among the ramekins. Top each with a generous sprinkling of ground or freshly grated nutmeg.

Add hot water to the outer baking dish, about 1 inch in depth.

Bake the custards for about 50 to 60 minutes, or until a butter knife inserted into the center of a custard comes out clean.

Let the custards cool a bit and unmold or leave in the ramekins. Serve with whipped cream, if desired

Makes 4 to 6 servings.

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