For a richer flavor, use heavy cream in place of 1 cup of the whole milk. A pinch of freshly grated nutmeg or a dash of cinnamon can add a warm, aromatic note to the custard. To bake as a pie, pour the custard mixture into a pre-baked pie crust and bake at 325°F (160°C) for 45-55 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely before serving.
Old Time Egg Custard
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS45
Indulge in the timeless comfort of this classic egg custard, a silky smooth dessert that evokes the warmth and simplicity of bygone days. Perfect on its own, or as a versatile base for tarts and pies, this recipe is a delightful journey into culinary nostalgia.
Ingridients
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Nutrition
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Carbohydrate36 g
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Cholesterol117 mg
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Protein11 g
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Saturated Fat5 g
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Sodium133 mg
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Sugar36 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large, heavy-bottomed pot, whisk together the beaten eggs and sugar until well combined. (2 minutes)
02 Step
Recipe View 3 mins Gradually pour in the whole milk, whisking continuously to ensure a smooth and homogenous mixture. Stir in the vanilla extract. (3 minutes)
03 Step
Recipe View 35 mins Place the pot over low heat and cook, stirring constantly at first, then occasionally, until the custard thickens enough to coat the back of a wooden spoon. This should take approximately 30-40 minutes. Be patient and avoid high heat to prevent curdling.
04 Step
Recipe View 0 mins Once thickened, remove from heat and pour the custard into a serving dish or individual ramekins. Allow to cool to room temperature.
05 Step
Recipe View 2 hrs Cover the custard with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to fully set and chill.
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Victoria Bayer
Jan 17, 2025I added a little bit of lemon zest and it was fantastic! I think next time I'll try bourbon vanilla instead of regular vanilla.
Chris Frami
Nov 24, 2024This recipe brought back so many memories of my grandmother's cooking! It's so simple, yet so satisfying.
Tania Daugherty
Nov 23, 2024I was a bit worried about curdling, but keeping the heat low and stirring frequently worked perfectly. The custard turned out so smooth and creamy!