This classic baked custard recipe is an old-fashioned dessert. This easy recipe makes silky smooth baked egg custard.

Baked custard is one of my favorite desserts! This is my grandma’s recipe, and it’s pure comfort food.
This simple dessert is made from just a few pantry-staple ingredients. It is very easy to make, and blending the custard mixture gives it its creamy texture.
Give it a try, and this vanilla custard may become one of your family’s favorite recipes, too!
How to make baked custard
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe including ingredients is given below.
Step 1: Preheat oven to 350F.

Step 2: Add the eggs to a blender or food processor, and blend just until smooth.
Step 3: Add the evaporated milk.
Step 4: Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.

Step 5: Blend just until combined.

Step 6: Divide the custard mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramekins or about 1/2 cup for 9 ramekins.

Step 7: Sprinkle the top of each custard with as much or as little nutmeg as you would like.
Step 8: Put 6 of the custard cups into a 9×13-inch pan and a 9×9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.

Step 9: Pour enough boiling water that it comes up about half-way on the ramekin.

Step 10: Add the final ramekin to each baking pan.
Step 11: Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A sharp knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn’t look wet.

Recipe FAQs
You can! The custard is lightly sweetened, but you can feel free to adjust the sugar to your liking.
Yes, fat-free evaporated milk will work well in this recipe.
The custard should look set around the edges but should slightly jiggle in the center. Also, a thin knife inserted into the center of the custard should come out clean.

Recipe Tips!
- Vanilla extract: You can increase the amount of vanilla to 2 teaspoons for more vanilla flavor.
- Nutmeg: If you would prefer, you can use ground cinnamon.
- Blending: You want to just blend the egg mixture into smooth. You’re not whipping the mixture.
- Ramekins: I use 6 ounce ramekins. If you use smaller ramekins, you’ll need more. If you use larger ramekins, you will need fewer. You will also need to adjust the baking time accordingly.

Storage
You can store any leftover custard in the custard cups. Just let the custard cool to room temperature before storing.
Custard should keep for up to 3 days when properly stored in the refrigerator.
More custard and pudding recipes!
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Baked Custard
Equipment
- 8 6-ounce ramekins
Ingredients
- 6 large eggs
- 12 ounce can evaporated milk
- 12 ounces water
- 1/3-1/2 cup granulated sugar depending on desired sweetness
- 1 teaspoon vanilla extract
- Nutmeg
Instructions
- Preheat oven to 350F.
- Add the eggs to a blender or food processor, and blend just until smooth.
- Add the evaporated milk.
- Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.
- Blend just until combined.
- Divide the egg mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramkeins or about 1/2 cup for 9 ramekins.
- Sprinkle the top of each custard with a generous sprinkle of nutmeg.
- Put 6 of the custard cups into a 9×13-inch pan and a 9×9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.
- Pour enough boiling water that it comes up about half-way on the ramekin.
- Add the final ramekin to each baking pan.
- Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A thin knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn’t look wet.
Notes
- Vanilla extract: You can increase the amount of vanilla to 2 teaspoons for more vanilla flavor.
- Nutmeg: If you would prefer, you can use ground cinnamon.
- Blending: You want to just blend the egg mixture into smooth. You’re not whipping the mixture.
- Ramekins: I use 6 ounce ramekins. If you use smaller ramekins, you’ll need more. If you use larger ramekins, you will need fewer. You will also need to adjust the baking time accordingly.
- Nutritional values are estimates.Â
Nutrition
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Comments & Reviews
Debra says
Yummy & easy to make
Kate says
Thank you!
Pamela Rollins says
Haven’t tried this. I was wondering if I could substitute coconut cream for the evaporated milk. I love coconut custard.
Kate says
I haven’t tried that, but I’d love to hear how it turns out if you try it!