Talk about getting back to basics! This recipe for egg custard, which I found at Whole Eats & Whole Treats, is about as simple as you can get. Egg custard is a sweet treat you can make from ingredients you probably have in your pantry and refrigerator.
It’s not one of those desserts you’re apt to see on the menu in most homes today. It has an old-fashioned feel to it, especially when it’s served up warm (it’s also delicious when eaten cold the next day).
Here’s what you need and how to make it:
- 6 large eggs
- 4 cups of milk
- 2/3 cup of sugar
- 1/2 teaspoon (t) of salt
- 1 teaspoon (t) of vanilla extract
- Ground nutmeg
- Preheat the oven to 325 degrees F.
- In a large saucepan, heat the milk until bubbles form at the edges. It should not boil.
- Vigorously whisk the eggs, sugar, and salt together in a bowl, or use an immersion blender to create a smooth egg mixture.
- Slowly add the hot milk to the egg mixture while continuously and rapidly whisking the ingredients.
- Stir in the vanilla extract.
- Pour the mixture into a 9″ x 13″ baking dish and sprinkle with ground nutmeg.
- Place a large roasting pan in the oven, then place the baking dish with the custard mixture in the roasting pan. Fill the roasting pan with water.
- Bake for 45 minutes. Make sure the custard is fully set.
There aren’t a lot of recipes, besides quiches and egg bakes, that call for more than a couple of eggs. And, I’m always on the lookout for recipes that will help us use our abundance of yummy duck eggs. This is one of my favorite ways to use them. What’s your favorite egg-based dish?
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