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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 8 servings |
||
| Calories 314 | ||
| Calories from Fat 162 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 10.1g | 50% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 212mg | 70% | |
| Sodium 108mg | 4% | |
| Potassium 212mg | 6% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.4g | ||
| Protein 8.3g | 16% | |
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Baked Custard
By: Fairy Nuff
Jul 21, 2004
This custard is really good--hot or cold. Excellent when you've got too many eggs on hand, too.
SERVES 8
Ingredients
- 6 large eggs
- 1 cup fine sugar
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract or 2 teaspoons vanilla essence
- ground nutmeg
Directions
1
Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter.2
Whisk all ingredients, except nutmeg, together for one minute.3
Pour into prepared dish.4
Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.5
Place on oven shelf and sprinkle with nutmeg.6
Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.7
Remove dish from water.8
Serve hot, warm or cold.9
Temperature conversion is 180C = 350F. 160C = 325F.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
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- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
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Featured Reviews for This Recipe
From: bmcnichol
On Oct 14, 2008
I love baked custard but had never made it. This was yummy and easy to make. I followed the recipe exactly as written using the vanialla extract and not the vanilla essence as that is what I had. Loved it.
From: taraph75
On Feb 11, 2008
I've made this a couple of times and it has turned out great and is so easy compared to most other custard recipes. I used some fat-free milk and some whole milk for the 3 cups and it worked out fine. My DH went back for seconds.
From: Chef #325092
On Jun 12, 2006
This is the best custard recipe ever. My family and I love love love it. In fact its so easy to make no stove top prep is needed no burnt milk. It comes out perfect each and every time I bake it.In fact I lost this recipe once and my husband was upset so luckily I found it again, now we can enjoy it many more times to come. I would recommend this quick and easy delicious recipe to everyone I know! Ann R. from Maine
From: bluemoon downunder
On Oct 9, 2005
Incredibly quick and easy to make. Great - easy to follow - instructions for a baked custard that was equally delicious hot or cold, which means it really is well-worth making in larger quantities. I used low fat milk and cream. Thank you for sharing this recipe.
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