When you alter this straightforward custard with half-and-half and a no-carb sweetener, it makes a fantastic shift on a low-carb diet and is wonderful when you’re not feeling well.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 eggs
- ½ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups warm milk
- ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs with sugar, salt, and vanilla in a bowl. Slowly whisk warm milk into the egg mixture. Pour through a strainer into a 1 1/2-quart round baking dish. Sprinkle nutmeg over the mixture. Place the baking dish into a larger pan. Pour about 1 inch of water into the larger pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool to room temperature. Chill to serve.
Reviews
great!
Made as instructed, except only used 3 3/4 cup half and half Came out perfect with 1 hour baking time! This will be my go to recipe for custard.
The flavor is perfect and although it looked perfect as I was taking it out of the oven, after I cooled it down in cool water and ice (no I didn’t accidentally get water or ice in the custard), I went to spoon some into a bowl and it immediately separated and tons of water pooled throughout it. I followed the cooking directions perfectly so it must’ve got too hot? I’ve always made it in small custard cups and got great results. I should’ve taken a video of the disappointing moment so everyone can see what they don’t want their custard to look like.
I made this as written, and it’s perfect! However, I had to almost double the baking time. Use the knife test even when the center isn’t “set”. Mine was still jiggling, but the knife came out clean! It sets up further as it cools. Totally worth it!
Hubby just loved this. It was just sweet enough and made a nice amount. It took much longer to bake, but that was probably because I didn’t heat the milk enough. The benefit of not using very hot milk is you don’t have to worry about it curdling when you mix it into the eggs, but the trade-off is the longer bake time.
I baked this in individual baking dishes, each of which held about a cup and a half, which I placed on a large baking pan with enough water in it to cover the bottom of the dishes to about a half inch. The individual servings made a deeper custard than what would have been in the round pan called for in the recipe. The custard set to a jello consistency, which is how we like it, in about 50 minutes, and it tasted perfectly wonderful-just like the custard my Grandma used to make. I did use the suggested five eggs rather than four.
Very delicious,change from 4 egg to 5 eggs.
I made this custard. It was easy BUT i wish i read the reviews first and added an extra egg. Took a long time to set up. It was a little watery but still delicious.
Loved it. 5 eggs is key to a firmer texture. Not too sweet, great with nutmeg!
Loved it. Just like old time custard. Not a firm set like custard for a pie, it was perfect. Will make this again.
This was a wonderful recipe! Thank you for posting this – it was easy to make and very comforting
This is custard just like my Mom used to make. It is not meant to be a ‘hard set’ custard. When it is done it will still appear to be soft. The key is the knife test. When it comes out clean it is done. Brings back memories of childhood! My whole family loves this recipe.
Did not taste sweet enough, had to add a little honey for a topping in dessert bowl. I had to bake about 1 1/2 hours before this was set.
Delicious custard. I did use 5 eggs so it would set better. I love it covered with nutmeg. Pure comfort food.
Yes this is an amazing recipe. I cook at a Hospice facility and I get raves from patients and family.I just add 5 eggs and it is a little firmer. I take this to neighbors when there is a person who needs to feel loved.
Made according to directions, but custard had a hard time setting up. Continued to bake longer, but it never really set like any other custard I’ve made.