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Baked Custard

Baked Custard
Makes:
6
Prep Time:
10
minutes
Total Time:
65
minutes
based on
307 reviews
Baked custards are so simple, but the results are elegant. You'll enjoy the vanilla flavors in this recipe and it's a great choice when you want to make dessert ahead of time.

In this recipe:


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Ingredients:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon to 1/4 ground nutmeg, for garnish

Directions:

PREHEAT oven to 350° F.

COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.


Reviews:

Review This Recipe
  •  Star(s)

    Baked Custard

    Belva Davis from Upland, CA

    Easy - easy - easy and so much flavor! Makes a really great ending to a dinner party.

  •  Star(s)

    5 star Review

    Lorene Coffman from Tulsa, OK

    I have a very picky family when it comes to eating. BUT I am asked to make this on a regular basis....and I am so glad to do so. Not many desserts are asked for time and time again. Very easy to make and turns out fantastic each time. Love it!

  •  Star(s)

    Wonderfully Smooth

    Margaret Norton from Plainfield, IN

    I found this receipe very easy to make with my grandaughter, it came out so smooth and creamy, until my granddaughter wanted to use the torch on it and put a little too much sugar, but the rest of the cups were perfect

  •  Star(s)

    Baked Custard

    Eve Blum from Medford, OR

    I have made this custard many times. I have a large pyrex glass mold that I spray with Pam. I double the recipe and add 4 tbsp of brandy. When it is chilled, I can remove it very easy and fill the center with fresh strawberries or raspberries. I have served this many times and it always the talk of the party. Many people have asked me for the recipe. I now buy the evaporated milk a dozen at a time so that I have it on hand whenever I want to make the custard. It is the easiest and most impressive dessert that one can make for any occasion. Thank you. Eve

  •  Star(s)

    baked custard

    linda wilson from SHIRLEY, NY

    Alittle less salt and some added cinnimon...absolutely tasty

  •  Star(s)

    great

    billy wilson from NORTH SALEM, NY

    easy to make and delicious

  •  Star(s)

    Baked Custard

    Corinne Nahar from NV CU,

    This is a very good recipe for custard. It's a family favorite. the only differences are a dash of rum to take away the eggy taste (we use 8 to 10 eggs instead of 4), and we coat the bottom and sides of the pan with caramelized sugar before pouring the custard. The rest stays the same. This recipe is very simple and easy to make and oooooooh so DELICIOUS!!!! Enjoy!

  •  Star(s)

    Holiday Custard!!!

    Donna Amedeo from ORLANDO, FL

    I made this the other day to fit the Holiday - but i did some adjusting such as: 1/4 tsp salt instead of the called for amount & replaced the spices for 1/2 tsp pumpkin pie spice & replaced the sugar for sugar substitute & added 1 cup of pumpkin! Was delicious! Topped it with light whipped topping & a sprinkle of cinnamon just before serving!!!!This is a fabulous custard that can be interchanged so many ways- absolutely FABULOUS!!!!

  •  Star(s)

    "Eggy" custard

    M B from WA

    Easy and homey dessert. My husband thought he could really taste eggs. Could be a little smoother.

  •  Star(s)

    So easy a 12-year old can do it!

    Paola Mora from MIRAMAR, FL

    My 12-year-old wanted to surprise me and one evening, she prepared this recipe all on her own. All she did was call me when it was time to put it in the oven. We all praised her...and the recipe!

  •  Star(s)

    OH MY WORD!

    CINDY IZAGUIRRE from LANCASTER, CA

    THIS THE MOST DELICIOUS AND SIMPLEST RECIPE. I HAD FUN MAKING THIS WITH 2 OF MY FRIENDS, WE WERE EXCITED. IT WAS AN EXPERIENCE.

  •  Star(s)

    Very Easy

    Melinda Gibson from GREAT FALLS, MT

    I finally made this recipe and I doubled the recipe and made 10oz dishes. I replaced the sugar with a no calorie sweetner made from sugar to reduce calories. It was so easy and very very good. I felt like a kid again.

  •  Star(s)

    warm you up

    JULIE GULLINGS from Moorhead, MN

    This is such a wonderful fall and winter comfort food for me. I love it! It's easy too.

  •  Star(s)

    Baked Custard

    AMY CONLAN from CLINTON, UT

    I find it a bit too salty... I would recommend using 1/4 teaspoonful of salt instead of 1/2 teaspoonful... may be even just a pinch of salt. Other than that, this is the most easy recipe for custard I have ever found.

  •  Star(s)

    Baked Custard

    DEBBIE WATERHOUSE from Denver, CO

    This is one of the easiest custard recipes to make. My family loves it.

  •  Star(s)

    Custard Review

    Rebecca Salinas from NORTH RICHLAND HILLS, TX

    I personally love this recipe its the easiest way to make custard and doesnt require a lot of ingredients that reqire to go to the store most of these items I already had, but anyways all I added was melted sugar to the bottom of the baking pan I melted the sugar until brown and added it to the bottom of the pan wait until it hardend then added the custard mix on top and when ready to serve just flip and you have the caramel garnish on top its delicous!!!!

  •  Star(s)

    excelent custard recipe

    margaret mcdaniel from SHREVEPORT, LA

    I WENT ON LINE TO GET A RECIPE FOR EGG CUSTARD LATE LAST NIGHT. I MADE THE RECIPE TODAY AND MY FRIEND I FIXED IT FOR WAS VERY IMPRESSED. THERE ARE SO MANY RECIPES TO CHOOSE FORM, BUT THIS WAS EASY AND YUMMY.

  •  Star(s)

    creamy custard

    Constance Oberton from WATERTOWN, NY

    I used this as custard and the next time i used it as bread pudding, by adding the stale bread....it was a big hit and used up left over bread. now i save the crusts just for this......will make often..

  •  Star(s)

    Baked Custard

    Jennifer Mcneel from Freeport, PA

    This turned out to be pretty good, I will be making this one again.

  •  Star(s)

    Baked Custard in a Flash

    CAY BENADUM from CINCINNATI, OH

    What a great idea. And I never thought of it. I'm always chiding myself because I don't have whole milk and I want to make custard. I keep forgetting I always have evaporated milk on hand. So, I made this and thought it was very good

  •  Star(s)

    Baked Custard

    Marilyn Giroir from Calhoun, LA

    WOW! What a great taste, reminds me of my Great Aunt's recipe. She was a good cajun cook, the best I used to watch her make this from scratch, but never got the recipe. Now I can have a taste of by gone days with little fuss. Thanks so much.

  •  Star(s)

    One of our favorites

    Jeannie Cossey from Springfield, OR

    This recipe is what turned my custard hating hubby into a custard loving man. It is very easy to make and is a cross between custard and flan in our opinion, it's great!

  •  Star(s)

    Baked Custard

    Sarah Williams from MEMPHIS, TN

    After making the delicious custard, it reminded me of my grandmother! Thank you so much! Having the wonderful memories brought back just made me have warm fuzzies! I made it as a pie instead of in the individual cups.

  •  Star(s)

    Baked Custard

    MARCYANN HARDIN from NOVI, MI

    One of my husband's favorite desserts. We make it as a flan, a custard, or creme caramel. Although it's labeled advanced it is not hard to make.

  •  Star(s)

    Easy bake!

    Jessica Thompson from Clinton, LA

    My son and I loved this recipe- it was very easy to make, and it brought back fond memories for me of my great-grandmother's kitchen- and my son had never tasted custard (he was suspicious at first) but he loved it! I added a little brown sugar mixed with a tiny bit of melted butter to the bottom before I poured the custard into the cups- it made a sweet and crispy bottom that added to the flavor.

  •  Star(s)

    Baked Custard

    LYNNE KRIEGER from YACOLT, WA

    Great custard recipe. Just like my grandmother and mother made. I add cooked rice and also well drained crushed pineapple. Served with caramel syrup.This is staple in our home.

  •  Star(s)

    The Best Custard Ever

    Carolyn Tate from SUNLAND, CA

    I had been looking for a good custard recipe and this is it! This is the creamiest recipe. I love the texture. Reminds me so much of the custard my Grandmother used to make for me when I was sick.

  •  Star(s)

    Baked Custard

    Eileen Jacques from WEST WARWICK, RI

    This custard was easy to make and very creamy. Next time I made the custard I changed the finished produce by mixing 1/4 c. of dark brown sugar with 2 Tbs of hot water, and mixed until sugar desolved. Placed one Tbs. sauce in each custard cup. Added the custard mix to custard cups and baked as stated in the recipe. Everyone enjoyed.

  •  Star(s)

    Baked Custard

    MARY WIGGINS from CINCINNATI, OH

    Made this very easy and delicious custard on Sunday morning and by Monday evening it was all gone. My family loved it and can't wait for me to make it again.

  •  Star(s)

    Best Custard I've ever made

    Robin from Lake Havasu City, AZ

    Easiest, best tasting custard I've ever made. Comes out perfect every time I make it...it's a wonderful quick dessert good enough for company.

  •  Star(s)

    wonderful treat for my family

    MELISSA KIDD from NORTH HAMPTON, NH

    My husband had baked custard at a restaurant years ago and loved it. Today I made this recipe and he raved about it. The kids loved it too!

  •  Star(s)

    Baked Custard

    Bonnie Jones from ANDALUSIA, IL

    I made this yesterday. It was wonderful! Even my husband who doesn't care for custards loved it. I can't wait to fix it for the grandchildren.

  •  Star(s)

    Low fat/Low Sugar

    Michiko Robinson from West Covina, CA

    I used splenda and low fat carnation. I did find out that after using the vanilla amount on the menu, I decided more vanilla was needed when using splenda

  •  Star(s)

    easy to make, easy to eat

    M. LONG from STOYSTOWN, PA

    This recipe was great because it was quick and easy. The custard was really good, I love the vanilla taste

  •  Star(s)

    Baked Custard

    Pam Ellstrom from ELSBERRY, MO

    Very, very easy to make. My husband rates it 5 stars. Which he doesn't do very often. EXCELLENT !!! THANK YOU FOR THIS RECIPE.

  •  Star(s)

    Baked Custard

    LINDA BURCH from White Plains, NY

    I found this recipe extremely easier. A lot easier than I thought it would be, and my husband loved it!

  •  Star(s)

    Fantastic

    RITA GOUGEON from timmins, ON

    Just like mom use to make. Now I could enjoy it again.

  •  Star(s)

    made them for a birthday treat

    SIRI BOWMAN from DOYLESTOWN, PA

    I just made these for my daugthers 6th birthday family party. Everyone raved about them and they were so easy to make.

  •  Star(s)

    Comfort food at its best.

    Carol Blanchette from LANCASTER, NH

    There is nothing like a warm serving of baked custard topped with some cool whipped cream. this was the best custard I've had in a long time.

  •  Star(s)

    Smooth and Creamy

    Debra Grady from OAK LAWN, IL

    This custard was delicious. It was smooth and creamy and my family loved it.

  •  Star(s)

    a pie

    Rosemary Harris from WEIRTON, WV

    i made this recipe into a pie. i added a cup more of milk and no water. poured it into a pie shell and baked until the knife was clean. very good.

  •  Star(s)

    custard

    dana lemoine from CARTHAGE, TX

    this was very good and easy to make

  •  Star(s)

    Baked Custard

    Gerrie Chandler from LAKEWOOD, NJ

    This is a great custard recipe. I used the sugar substitute as I have restricted sugar intake - What a winner. Not too sweet but a welcome treat! I have passed this recipe along to all my friends.

  •  Star(s)

    WOW

    SHARON LOONEY from BUELLTON, CA

    This is just like my grandmother used to make and I never had her touch. This tastes just like it. I now can make it just like grandma made. So easy and tastes GREAT!

  •  Star(s)

    Baked Custard

    Margaret Moruska from Thomaston, CT

    It's a favorite and super easy...this time I used scalded milk instead of the water, added 1-1/2 cups of left over rice (cooked) and tossed in a big handful of raisins. Perfect combination which lead to a lot of dishes being scraped clean. Another keeper.

  •  Star(s)

    Yummy custard

    Evette Ogden from Bakersfield, CA

    This recipe was really great and very easy.

  •  Star(s)

    Fantastic Recipe

    Kathleen Gloeckner from TEXAS CITY, TX

    I have to say this was a very quick and easy recipe. It was Fantastic and my family enjoyed it very much.

  •  Star(s)

    Baked custard

    Barbara Sparks from DeMotte, IN

    This is a delicious and creamy custard. My husband is a diabetic so I substituted and used 1/2 cup of Splendas baking sugar with great success.

  •  Star(s)

    Yeah baby

    Amanda from Australia

    Take it from the girl down under, delicious and ever so simple to make. I make it in tea cups and serve them on their saucers and add whipped cream and they are such a hit and look ever so cute. Do try it.

  •  Star(s)

    So Good

    mandy meierotto from mason city, IA

    I have never tried custard before. This is great. Not too sweet, but just enough. I plan to make it again with Splenda to try for my Diabetic Father in law. Thanks for sharing

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 192
  • Calories from Fat: 68
  • Total Fat: 7.6g (12% of DV)
  • Saturated Fat: 3.6g (18% of DV)
  • Cholesterol: 158mg (53% of DV)
  • Sodium: 296mg (12% of DV)
  • Carbohydrates: 22.8g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 16.7g
  • Protein: 8g
  • Vitamin A: 9% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Baked Custard

Ingredients

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon to 1/4 ground nutmeg, for garnish

 

Directions

PREHEAT oven to 350° F.

COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

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