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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% | |
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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Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: birdelvr
On Oct 22, 2009
This custard is excellent! It was so easy to make. Like other people though, I had to cook it for about 10 min. more but, it came out perfect. I substituted cinnamon for the nutmeg because I don't care for nutmeg and I loved it. I loved the fact that it did not require stove top directions. Great recipe! Thanks!
From: djmastermum
On Oct 22, 2009
OMG I am droling over the photos and will be making this as soon as I have the cream that I'll need. Will rate it soon 
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: Buster's friend
On Jan 12, 2009
dreamy, creamy deliciousness! Wasn't up to much fiddling but wanted a smooth comforting cuppa something - I'm taking lottsa NSAIDS for a bum knee. Cooked in indiviual 1 cup servings & had the first warm. Delicious & so soothing! Thank you Fairy Nuff for a lovely recipe I will use again!
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