Baked Custard

From The Modern Family Cookbook
3 cups milk or 1½ cups evaporated milk with 1½ cups water
3/8 cup sugar (6 tablespoons)
¼ teaspoon salt
3 eggs, beaten slightly
1 teaspoon vanilla

Scald milk with sugar and salt; stir slowly into beaten eggs, and add vanilla. Strain into custard cups which are set in a shallow pan of hot water. Sprinkle with nutmeg. Bake in a moderately slow oven (325° F.). until done, about 30 minutes. (This short baking time is possible only if the custard mixture is actually hot when poured into the cups and placed in the oven. ) Just before baking time is up, begin to test for doneness, and continue baking only until custard tests done. Be careful not to overbake, as baking too long or at too high a temperature results in wheying or “weeping.” Cool and serve in the custard cups with a spoonfull of jelly or any desired dessert sauce on top, if desired. 5 servings.

Custards may be unmolded onto a plate or saucer, if the cups are lightly greased with butter before the custard mixture is poured in.


  1. YES!
    i am going to make this!
    i LOVE custard.
    custard was one of the few foods i craved + could tolerate during breast cancer chemo.
    i looked for “instant” custard at gourmet grocery stores, but i can’t find it.
    trader joes carries tapioca, so i made due with that,
    but custard is what i want.
    thank you!

  2. Oh I am so glad! I am quite fond of custard myself. I had a microwave single serve custard recipe that I used for a long time, but when I dug it out today, I realized that a recipe cooking for 4 minutes at power level 7 on a 1982 microwave totally was not helpful.

    I have no idea what happened to the “instant” custard. I periodically look for it myself. They should bring it back. I mean, really, all the fancy restaurants have creme brulee and flan these days, custard is ready for a come back!

  3. Talk about bringing back memories. When my kids were young this was a staple food when they were ill. I haven’t made it in a dogs age LOL.

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