Baked Custard

Old-fashioned baked custard is a classic egg custard recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 114kcal

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 9x13-inch pan and a 9x9-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.

Vanilla extract: You can increase the amount of vanilla to 2 teaspoons for more vanilla flavor.

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.