Baked Custard Recipe (2024)

SAFETY TIP: I put the dish of custard filled cups in the larger shallow baking dish, place in the oven, on the rack, THEN fill shallow pan with boiling water halfway up custard cups. Use funnel if you need to, to keep from getting hot water in custard. Carefully slide rack back into oven, close door. Safer than trying to carry large shallow pan filled with hot water and custard cups, avoid spilling or burning hands.

My mother used to make this when we lived in England, forty years ago. It was considered old-fashioned even then, but oh so delicious. I must make it again.

This is very similar to the "rice pudding" my mother made regularly while I was growing up, and I believe it's the same as Better Homes & Gardens New Cook Book (Sep. 12, 2006), page 287 as “Baked Rice Pudding Custard," though my mother skipped the step of stirring in the rice midway, and just let it settle to the bottom like a terrine with the custard above. Truly delicious, especially with raisins; and cold the next day from the refrigerator.

My Aunt used to "slip slide" custard baked in a pie pan into a completely baked pie crust for custard pie.

Delicious flavor and an easy recipe. But don't do what I did. I made the mistake of pouring the eggs (tempered with some of the milk) into the pan of milk before pouring it into the pie pan. Which meant that I ended up with sweet scrambled eggs. I'll definitely make this again, but follow the directions properly!

Also... I used 5 whole eggs instead of 2 eggs + 3 yolks. The extra whites can help it solidify -- but I did it because I can't be bothered to separate the yolks!

This is a really good recipe. 1 hour at 350 degrees was perfect in order to achieve a great consistency. However, I would add more sugar, maybe double the amount. Since I had already made it and found it needed more sugar, I sprinkled a layer of sugar on top of the custard and broiled for a few minutes-it improved a little and looked pretty

This was a disaster. I followed all the directions precisely except baking it in a loaf pan instead of a pie plate which seemed too shallow for a bain marie. I tested with a silver knife after an hour's baking and it came out clean, so I assumed the custard was done. Yuck. It was watery with a loose texture and little flavor. Any ideas what went wrong?

This custard could use a little salt to bring out the flavor.

Playing around, I used goat milk, just 1 T of sugar and 1 T maple syrup, and cardomam instead of nutmeg on the top. Turned out great!

A classic.I like this recipe at 1/4 C of sugar. Add a sweet berry compote or something for a nice sugar kick, but the simple custard is quite nice.Mine set up in 45 min -- The recipe doesn't say but it's done when the slosh turns to jiggle, like a jello. Also, when the knife comes out clean.I used a bread pan inside a 9x13 pyrex dish.

No one told me how to not stick my hands in boiling hot water so now I have 3rd degree burns and lost a finger! Don't be like me, equip yourself with pot holders and use tongs to carefully pull the ramekins out. You must be slightly dexterous in order to accomplish such a feat.

I was lucky. I used a double recipe, and used jumbo-sized eggs, each of which had a double yolk. So I didn't have to use separate egg yolks. For baking, I used a 14x14 pyrex baking dish, seated within a larger pyrex. Topped it with ground nutmeg and cinnamon sugar. Dee-lish!

I baked in two 4-inch diameter ramekins at 350 for 45 mins in the bain marie and the custard split. It was still quite wobbly on top even then so I wasn't sure it was done, but it was more than done.

Delicious, I decided I wanted more custard, so I doubled the recipe. That's what I'll do from now on. Because others said it needed more sugar, I scooped and did a heaping 1/2 cup. It still only required 1 hour for it to set. I would give it more stars if I could.

Wanting to try a variation on Claire Saffetz's Cajeta Pots de Creme from her new book What's for Dessert, I sieved in 1/2 cup of sweetened evaporated milk to a left-over 3 cups of custard mixture, when I doubled the recipe and decided to go off-sides for these left-overs. Having a roommate who loves custard but didn't want any "weird add-ons" it seemed best to make her the classic recipe, which turned out a nice 9"glass pie plate plus 3 8-oz Pyrex custard dishes. I'll tart mine up with cinnamon!

Easy and delicious. Brings back memories, like the smell of this or warm tapioca pudding on a snowy afternoon

Working with a hankering for dessert and a desire not to buy more food in the last day of vacation, I tried this with what was on hand: 1.5 c total liquid (whole milk with a splash of cold coffee) and enough cocoa mix to taste (and then a bit more), 2.5 eggs, a bit of sugar, a splash of rum. Texture wasn't perfect (in the bowl, curds separating from liquid just a bit) but it tastes great. So if you're looking at this and thinking variations - go for it! Now, if I just say it's self-saucing...

i put this into a good French ceramic dish, rather than a pie pan.The recipe should include how to test for doneness ("set"-ness). Toothpick inserted? or similar. (I say this because I am at 5,000 feet and clock times on most recipes need adjustment for altitude.)

I was excited to try this because it was so simple, but sadly it was "meh". Basically no flavor and the texture wasn't awesome. I would not make it again.

I bake this in six small Pyrex half pint jars in the Bain Marie. At that size the custard is prone to cook too fast, which is what causes the wateriness/splitting that others have mentioned. To solve this, I decrease the oven temp to 300 and bake the smaller portions for ~45 minutes. I also push the eggs & yolks through a sieve before mixing with the sugar. Lower and slower means the custard stays smooth.

I used 6 custard cups, easy to serve. I also used a bit less sugar; it's interesting how some like more, some fine with less. I'll never let extra egg yolks (from my New York Sour) sit in the fridge for too long again!

Use a mortar & pestle to grind a goodly pinch of saffron with a tablespoon of the sugar, then add to the milk/egg mixture instead of vanilla (rinsing the mortar out with a little milk to capture every last bit of saffron goodness!)

Silky, but needs a touch more sugar.

Easy, very good but needs salt. About a teaspoon good sea salt, I’d say.

Excellent version of a classic dish, which I’ve enjoyed since childhood. It’s very lightly sweet, and I think it could use a touch more sugar, but otherwise quite nice.

I'd love to use the ingredients on hand -- does anyone know if this works just as well with aat or non-dairy milk?

No one tells you how to extract the ramekins from the hot bain marie without scalding yourself when the custards are done. Any suggestions?

excellent. Vanilla extract worked fine.