Recipe

The Best Egg Custard Ever Recipe

	Auntiekahala / All my dishes 1 year, 2 months ago A silken egg custard suitable for pies or as a stand alone pudding. Satisfying and full of old fashioned flavor and goodness Prep:20m Cook:60m Servings:12	Auntiekahal
	special vanilla custard

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Fans

trev

Ingredients

8 duck eggs

5 cups milk

1/2 tsp salt

1 cup white sugar

1/4 tsp or more nutmeg

1-2 Tblsp vanilla extract

If using for pies, 2 lightly baked 8-9 inch pie shells

Directions

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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Comments

22566 1 year, 2 months ago said:
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

smythe 1 year, 1 month ago 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.

trev 4 months ago said:
This has to be a five forker! Thanks for sharing this recipe, I can smell it cooking already.

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