Quick Egg Custard
"Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand."
photo by Anonymous
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Mix well: eggs, sugar, salt, and vanilla.
- SLOWLY stir in scalded milk.
- Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
- Pour mixture into pan.
- Dash nutmeg over top.
- Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
- If making a pie, pour into 9" pie shell. Let pie set.
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Reviews
-
I made this as directed. It tastes good but has a lot of water/clear liquid on the bottom.
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Thank you, Mammamia #2! My mother lost her old faithful recipe, and guess what? This was it! I used it make a Peach Custard Pie with the Pecan Crust #272116 as the crust base, with the custard poured over the peaches. It turned out wonderful, with the custard turning out tasty and set even though I messed with it like I did with the peaches. By the way, with the crust and 2 cups of peaches at the bottom, it overfilled a nine-inch, deep pie pan. I imagine that size would hold this custard amount by itself easily, if anyone wondered. Wonderful recipe and now I know where to go to when Mom needs her custard fix. -
I trippled thin recipe and cooked it in a 9x13 pan. It was delicious. The flavor and texture was good. Had to bake it about 20 min on 425. I forgot to scald the milk. could this be why it got watery? I will definitely try this again. -
I skipped the crust on this one just out of preference. Came together nicely - we liked it! Made for my 3 chefs 2008.
RECIPE SUBMITTED BY
I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you.
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