Homemade Baked Egg Custard Recipes

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HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

OLD TIME EGG CUSTARD



Old Time Egg Custard image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Provided by MandaSuthrnChf

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 16

Number Of Ingredients 4

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Steps:

  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

EGG CUSTARD



Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g

BAKED EGG CUSTARD



Baked Egg Custard image

Make and share this Baked Egg Custard recipe from Food.com.

Provided by DoryJean54

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups milk

Steps:

  • Bring milk just to a boil and add beaten eggs and remaining ingredients.
  • Whisk well.
  • Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
  • Enjoy.

EGG CUSTARD PIE III



Egg Custard Pie III image

I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
¼ cup butter, melted
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
  • Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
  • Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g

BAKED EGG CUSTARD (LOW CARB)



Baked Egg Custard (low carb) image

Make and share this Baked Egg Custard (low carb) recipe from Food.com.

Provided by - Momma Loon

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

2 large eggs
1/2 cup heavy cream
1 tablespoon Splenda granular
1 teaspoon vanilla

Steps:

  • Using custard or desert dish, beat eggs well.
  • Add Splenda and flavoring.
  • Stir cream or half& half into eggs and mix well.
  • Sprinkle with nutmeg or cinnamon.
  • Place in microwave and cook on 50% power for about 5-6 minutes.
  • Custard will rise and fall as it cooks.
  • Knife should come out clean when inserted in center of custard.

Nutrition Facts : Calories 565.6, Fat 53.5, SaturatedFat 30.5, Cholesterol 535, Sodium 187.6, Carbohydrate 4.6, Sugar 1, Protein 15

EGG CUSTARD



Egg custard image

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

Provided by Esther Clark

Categories     Dessert

Time 50m

Number Of Ingredients 6

3 eggs, plus 1 yolk, lightly beaten
1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
60g caster sugar
215ml whole milk
215ml double cream
nutmeg, to grate

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
  • Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium

BAKED EGG CUSTARD WITH CHEESE



Baked Egg Custard with Cheese image

This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 7

Butter, at room temperature, for dishes
6 large eggs
1/2 cup half-and-half
Coarse salt and ground pepper
3 cups reserved roasted vegetables from Rosemary-Lemon Chicken with Vegetables, cut into 1/2 inch chunks
4 ounces (1 cup) soft goat cheese, crumbled
1/2 cup chopped scallions

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

Nutrition Facts : Calories 325 g, Fat 19 g, Fiber 2 g, Protein 19 g

MICROWAVED ' BAKED' EGG CUSTARD



Microwaved ' Baked' Egg Custard image

A quick easy egg custard for times when comfort food is needed. **Note.....This recipe is for a 700wt microwave. For other wattage ovens check your book that came with it for guidelines. For my new Panasonic 1200wt oven which has 1-10 power levels, I heat milk on Hi (100%power) for the 3mins then for cooking I use P3 (30% power)and cook at this level for 5mins, stir, then cook another 5 mins at P3, then leave to stand covered for 5mins. As all ovens are different this is a guide only. Experiments may be needed to get the best result.

Provided by Jen T

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups milk
3 eggs
1/4 cup sugar
1/2 teaspoon vanilla
nutmeg

Steps:

  • In a microwave safe jug heat the milk for 3 minutes on high.
  • In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
  • Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
  • Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
  • Stand 5 minutes.
  • Serve warm or at room temperature on its own or with fruit and whipped cream.
  • Cooking time may vary depending on your microwave.
  • NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.

BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES



Baked Egg Custard with Gruyère and Chives image

Provided by Melissa Roberts

Categories     Cheese     Egg     Brunch     Bake     Christmas     Quick & Easy     Mother's Day     New Year's Day     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 cups coarsely grated Gruyère (6 ounces)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 ounces cream cheese, softened
1/4 teaspoon grated nutmeg

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
  • Sprinkle Gruyère and chives evenly in dish.
  • Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
  • Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

BAKED CUSTARD WITH CINNAMON



Baked Custard with Cinnamon image

Mother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. -Mary Kay Morris, Cokato, MN

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 6

2 large eggs, room temperature
2 cups whole milk
1/3 cup sugar
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Steps:

  • In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 177 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 7g protein.

GRANDMA'S EGG CUSTARD PIE



Grandma's Egg Custard Pie image

This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.

Provided by Marles Riessland

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
3 eggs, beaten
¾ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 ½ cups scalded milk
¼ teaspoon ground nutmeg
3 drops yellow food coloring

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
  • Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  • Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g

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From fixbuildcook.com


BAKED EGG CUSTARD | RECIPE | EGG CUSTARD RECIPES, DESSERTS, DESSERT ...
Sausage Rolls. Creamy Chicken. Mango Chicken. Chicken Curry. Lasagna. Cooked in the Kmart pie maker, these better-for-you cheesy rice muffins are packed with brown rice and veg, like sweet potato, broccoli and zucchini. danielleruckels. D. danielle rankin.
From pinterest.com


OLD FASHIONED BAKED EGG CUSTARD RECIPE - CREATE THE MOST …
best diabeticgourmet.com. In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla. Pour 1/2 cup of custard into …
From recipeshappy.com


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