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Old Fashioned 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.
Author Mavis Butterfield


  • 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


  1. Preheat oven to 325 degrees
  2. 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.
  3. Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
  4. Once the milk and eggs are combined, stir in the vanilla.
  5. Pour the custard mixture into a 9x13 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.
  6. Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

Recipe Notes

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