This egg custard recipe dates back many years. This one is for you if you enjoy cooking old-fashioned dishes to experience a bit of the past. This recipe can easily be modified to produce pies or tarts. You can make a pie crust and fill it with custard as well as adding nutmeg and other spices to taste.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 8 eggs, beaten
- 2 cups white sugar
- 1 gallon whole milk
- 1 tablespoon vanilla extract
Instructions
- 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.
Reviews
Basically, I hardly followed the recipe. Using a whole gallon of milk is the worst idea ever. Surely when you made it, it was specific or maybe you did it differently, but this recipe is not…right.
I love egg custard but this was my first time trying to make it from scratch. I cut the recipe in half but otherwise followed the directions. For whatever reason it did not set. The liquid egg custard tasted good but it wouldn’t set. Anyone have suggestions what I did wrong?
So, the recipe is delicious. However, I must have heated it too quickly (I used medium low rather than low) because it does look more like opaque tapioca than custard. My next batch, I am sure, will be a much better consistency. I’m still getting used to cooking with a gas stove. But, like I said, even as “tapioca”, it’s really delicious.
My mother made custard for my sister when she was unwell. It’s a good way to get protein and calories when needed.
This is similar to an old recipe my Mother used to make. I adjusted the recipe somewhat to smaller portion. Instead of a gallon of milk, I used a quart. If you like the real old fashioned “egg” custard, the ratio of eggs to milk should be about 1 egg to 1 cup of milk. I also like more nutmeg so more than a pinch was added.
This recipe did not work at all for me. I feel like a step or some instruction of some sort was missing. It never thickened for me.
Take that Jello! I have searched for years for an egg custard recipe that tastes like Jello’s Americana egg custard. This is best one so far.
This is a wonderful recipe. I have searched for years for an egg custard recipe that tastes just like Jello brand Americana egg custard. This is it! I did add 1 egg yolk to the recipe for 4 servings and cooked it longer.
I was hoping for the best with this recipe but it isn’t as I hoped. I was expecting it to be thin because of the lack of eggs per the amount of milk but it really didn’t turn out very good. However, if you aren’t into ‘egg’ custard this would probably work for you.
I had a gallon of expired milk, so I decided to use it to make this custard. I could not get it to set either. I cooked it for a long time. It didn’t work. I did find the almost exact recipe, only adding a dash of salt, and 2 quarts of milk instead of a gallon. I will try that one next.
This was the first time I’ve ever made custard and it came out beautifully. I’m still looking for the perfect recipe to taste like the pie from my favorite bakery. This came very close, but I’m going to keep looking and keep it filed!
don’t know what I did wrong, but mine turned out kinda all lumpy , not creamy looking, and it never set up..
This was such a great recipe. It may have taken a while, but it it was a recipe worth cooking.
Had a wonderful flavor but it was too thin. I could not get it to thicken.
Since this recipe has such a low ratio of eggs to milk, the custard really doesn’t set as a solid. It combines with fruit & jams really well.