Grandma's Baked Custard

When I make Grandma's Baked Custard, it brings me back to the simple days of good old-fashioned desserts made with everyday pantry ingredients.


Grandma was quite creative making delicious desserts in the kitchen and this recipe brings back many fond childhood memories of her.


This 100 years old recipe is made with just 6 ingredients.


It was a great way to use up a large amount of milk we knew was going to expire soon and nothing went to waste back in the 1960s and when money was tight we used whatever we had.


The custard is done in either ramekin or in one large souffle baking dish (which I prefer) because we never had fancy dishes like those little white cups in our house in those days.


We just love her Homemade Chocolate Pudding or Grandma's Old Fashioned Banana Pudding recipes but her baked custard was the ultimate favorite comfort dessert.


I must say this is a little tricky to make if it's your first time and you must read the tips on scalding milk as the temperature must be perfect when mixing with the eggs.


Do read all the instructions first before attempting a baked custard so the results are perfect!


Once you get the hang of it, you will have mastered what is considered now a gourmet-style dessert served all over the world right in your own home.


Back growing up as a child, these were simple ingredients and we had it often, it takes a little time to bake but so worth it.


Served as is with a little cinnamon or nutmeg baked on the top or sometimes with a dollop of whipped cream and berries, it's just amazing.


Scroll through all the tips and directions before you start and print off this recipe at the end.

Simple Pantry Ingredients

Baked custard always brings a smile to my face when I serve it, simple ingredients a great childhood memory of grandma.


The family has always loved grandma's custard recipe, her recipes were always with simple ingredients most everyone has in their pantry.


Nothing fancy about this one unless you decide to dress it up with some cream and berries at the ends.


However you decide to present this incredible custard, it will win everyone's heart and be remembered as grandma's old-fashioned baked custard dessert for more centuries to come.

Tips:

• Use ramekins individual cups or a souffle casserole dish
• A hot-water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don’t overcook
• The vessels used to cook the custard do not need greasing
• Don't overfill the water bath with too much or it will splash on the custard and ruin it, use around 1 inch of water
• The scalded milk should be around 180 degrees do not boil it
• The custard is finished when it produces a gentle wiggle 
• If the inside looks soupy continue baking it another 10 minutes
• Don't overcheck it while baking losing heat will cause the heat loss and stop baking all together
• You can test the center temperature with a thermometer. It should read at about 170-175 degrees.
• The jiggle will solidify into the custard texture we all know and love after a few hours in a refrigerator
• Preheat the oven to 350 degrees.
• The knife test: Test for doneness with a thin-bladed knife insert knife about one inch from the center if it cleans when pulled out it done, if not bake one minute longer
• Why is my custard watery and weeping? this will be an issue if the custard is overbaked or the oven temperature is too high (other issues is if you constantly open the oven door the eggs won't cook evenly) not cooked through will weep, overcooked will look like scrambled eggs

Tempering

1. When it comes to custards, tempering means gradually adding two mixtures together that are hot: hot milk or cream to room temperature eggs that have been whisked.
2. Milk is considered to be scalded once it exceeds a temperature of 180 degrees F.
3. Test the temperature of the milk with an instant-read thermometer once the milk has begun to steam and show small bubbles.
4. If you pour the whisked eggs into a hot pan they begin to cook immediately resulting in scrambled eggs.
5. This method is a little tricky and even some of the greatest chefs fail with this method.
6. A slow steady stream of milk while whisking constantly is required to achieve the best results.

Ingredients You Will Need To Make Baked Custard

For exact measurements scroll down to the printable recipe card

• Milk
• Sugar
• Eggs
• Vanilla
• Salt
• Cinnamon or Nutmeg
• Optional Topping: whipped cream, fresh berries

More Recipes To Try

Homemade Chocolate Pudding
Grandma's Rice Pudding
Old Fashioned Banana Pudding

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Questions or Problems?

Hopefully, you will have great success, don't forget to read my tips first!


If you do have any concerns or questions, leave me a message here or on my Facebook page.


I surely will try and help out any way I can in a timely fashion to get you an answer quickly.

Grandma's Baked Custard

Yield: 6

Author: Claudia Lamascolo

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M

With just 6 ingredients this old-fashioned style baked custard is the most comforting dessert on the planet. I won't say this is easy to master, however, Grandma always made it perfect so just reading all the tips first will have you on your way to making this perfect. The smooth baked custard takes away standing in front of a hot stove and requires a water bath to ensure great results.

Ingredients:

• 4  large eggs
• 2/3  cup white sugar
• 1/2  teaspoon salt
• 1 - 1/2 teaspoons vanilla extract
• 4  cups whole milk
• 1/2  teaspoon ground cinnamon or nutmeg

Instructions:

How to cook Grandma's Baked Custard

1. Preheat oven to 350 degrees.
2. Get a  large enough pan ready to bake the souffle dish or ramekins in with around  1 inch of water and set aside.
3. Whisk the eggs by hand for around 30 seconds adding the sugar, salt and vanilla then set aside.
4. Heat the milk to 180 degrees and wait to see if bubbles occur on the sides or use an instant thermometer to check the temperature.
5. Do not boil, this is very important not to ruin the eggs.
6. Measure 1 cup of the scalded milk and slowly pour this in the egg mixture whisking the entire time quickly.
7. Slowly keep pouring the remainder of the milk whisking constantly.
8. Pour the custard into ungreased ramekins or a souffle casserole dish. 
9. Sprinkle the top with cinnamon or nutmeg or both.
10. Set the ungreased baking dishes you're using in the water bath.
11. Bake the custard in the preheated oven of 350 degrees for around 45 minutes for the ramekins or 1 hour for one large souffle dish.
12. Refer to the tips for baking instructions.
13. The custard is done when you insert a knife into the center of a cup and it comes out clean and will still be jiggly. 
14. Refrigerate for at least 2 hours to set up although you can serve this warm as well, its a matter of preference.

Calories
279

Fat (grams)
17

Sat. Fat (grams)
9

Carbs (grams)
22

Net carbs
14

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