Old Fashioned Egg Custard Recipe

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egg custard recipe

A big thank you to Zoe who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.


4 cups milk {I used 2%}
6 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
pinch of ground nutmeg

Easy Egg Recipes - Egg Custard


Preheat oven to 325 degrees

Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.

Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.

Once the milk and eggs are combined, stir in the vanilla.

Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg.  Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.

Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

Cool before serving. Some people like cold custard, but I like mine warm. So yummy! Thanks Zoe for the awesome recipe.

eggs cookbook

Looking for more egg recipes? Check out Eggs by Michel Roux. The reviews are great, and Amazon currently has the book in stock.

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  1. Mmm yummy. I love custard hot, cold, anyway I can get it.

  2. chocolate chip meringues would also be a great use for eggs – so yummy

  3. Helen in Meridian says:

    Today at the Lenten Luncheon at our church, one of the ladies made an Egg Custard Pie. It was a big hit.

    • I was just going to say – we don’t eat meat on Fridays during Lent – - this would be a great dinner! If Mavis can feed her family peach cobbler, I can feed mine custard. Eggs – protein, why not? Yum!

  4. http://www.goodfoodgourmet.com/cakes/the-best-damn-coffeecake-ever/

    Here’s a link to another recipe that uses a bunch of eggs. I found it on Pinterest and have been wanting to try it. Almost did Wednesday, but discovered I didn’t have enough eggs! Let me know if you try it, and how it tuns out :)

  5. Charla Echlin says:

    I love old recipes too! I actually collect all of those old cookbooks and love perusing them- I think there is something special about how our grandmothers cooked. I actually just found a chocolate cream pie recipe that called for 5 cent chocolate bars! too funny. Thanks for sharing!

  6. Well that was fast! I’ve never made mine in a large pan before. I take it that the middle set up okay? I made a batch last evening and it’s gone already. So good! I’m glad you guys like it, too :)

    • Yes, I made sure not to fill the pan to high with custard. So yummy Zoe! I’m glad you are back to posting recipes again. :)

  7. I love this receipe.so amazingly simple but so rich!

  8. Sarah in Ga. says:

    This is the same egg custard my GREAT Grandmother made! So yayah it’s an oldie but a goodie for sure! It was her favorite and I LOVE to make it now too!

  9. I am excited to try this. we have chickens and on occasion have way too many eggs (depending the season) so I have been looking for ways to use up our extras and this just sounds perfect. thank you!

  10. I am trying this recipe for the first time. It is well over 45 and still not set. So I turned the oven up in hopes it will get done soon. It is 1hr15 min. Not done. Hope it’s good

  11. susan from wi says:

    I LUUUUURVE custard! But, alas, I have no custard cups, and have never made it myself.
    So, if my 9×13 casserole will not fit into my roaster, and I have to use smaller casseroles (or ceramic cereal bowls, maybe?), I would need to adjust the baking time, wouldn’t I?

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