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Favorite Baked Custard

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  • 2 c Milk -- scalded
  • 3 Eggs -- slightly beaten
  • 1/3 c Sugar
  • 1 ts Vanilla
  • 1/8 ts Salt
  • Nutmeg or coconut


Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt. baking dish. Sprinkle with nutmeg or coconut. Cover with foil. Set baking dish on metal rack or trivet in slow-cooking pot. Pour hot water around baking dish, 1 inch deep. Cover and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.
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