The Best Egg Custard Ever Recipe

The Best Egg Custard Ever

From auntiekahala 17 years ago

A silken egg custard suitable for pies or as a stand alone pudding. Satisfying and full of old fashioned flavor and goodness

Thouroughly blend together eggs, sugar, and nutmeg
Scald milk and salt
slowly add hot milk to egg mixture, blending carefully
pour into pie shells OR
a 2qt cassorole dish
sprinkle top with extra nutmeg if desired
AS single baked custard, bake in preheated 375 degree oven for 1 hr
For pies, pre heat oven to 475 bake for 5 minutes
turn oven down to 425 and continue to bake for 10 mins or until firm
cool and serve. Keep in mind that the dustard will continue to bake until cooled. This recipe is equally good using extra large chicken eggs; the difference being texture. Duck eggs make a more silken custard and will be slightly richer.

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" It was excellent "
trev ate it and said...
This has to be a five forker! Thanks for sharing this recipe, I can smell it cooking already.
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" It was just okay "
smythe ate it and said...
When does the vanilla get added?

Step 9, if I'm doing a single baked custard at 375 degrees, do I really turn it "down" to 425 and continue to bake for 10 min? A little confusing.

Tasty though thank you.
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22566 17 years ago
Thank-you for your Mana'o on the duck eggs in this recipe.

Egg Custard was a privilege in my home growing up.

Hope you and your family have a nice Saturday.

Kind Regards
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auntiekahala Kaneohe, HI/Petoskey, MI, MI

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Reviewed by 2 people

This has to be a five forker! Thanks for sharing this recipe, I can smell it cooking already.

trev in Bogangar loved it
When does the vanilla get added?

Step 9, if I'm doing a single baked custard at 375 degrees, do I really turn it "down" to 425 and continue to bake for 10 min? A little confusing.

Tasty though thank you.

smythe in Juneau loved it