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How to Make Baked Custard? Easy Recipe

septiembre 19, 2022
How to Make Baked Custard? Easy Recipe

Try this old fashioned Baked Custard Recipe that will make you feel like you are at Grandma’s house again. Smooth & creamy, with just 6 ingredients.

You cal feel like the old times with this old fashioned Baked Custard recipe, but living in 21 century!

Old Fashioned Bake Custard Ingredients:

  • 2 eggs
  • 1 eggwhite
  • 1 tsp vanilla extract
  • 1/4 cup caster sugar
  • 2 cups skim milk
  • 1/4 tsp ground nutmeg
How to Make Baked Custard? Easy Recipe


  1. Preheat oven to 160°C. Using a balloon whisk, whisk eggs , eggwhite , vanilla and sugar in a bowl until well combined but not frothy.
  2. Heat milk in a saucepan over low heat for 3 to 4 minutes or until hot (do not boil). Pour milk in a thin, steady stream over egg mixture, whisking constantly until well combined. Strain custard through a fine sieve (this is to prevent strands of egg forming in the custard).
  3. Pour strained custard into four 3/4-cup capacity ceramic ramekins. Place in a baking dish. Sprinkle nutmeg over top of custards. Pour enough boiling water into baking dish so it comes halfway up sides of ramekins (this is known as a water bath). Bake custards, uncovered, for 1 hour or until set. Serve warm or cold.

Baked Custard History

Custards baked in pastry (custard tarts) were very popular in the Middle Ages, and are the origin of the English word ‘custard’: the French term ‘croustade’ originally referred to the crust of a tart,and is derived from the Italian word crostata, and ultimately the Latin crustāre.

Examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled.

Some custards especially in the Elizabethan era used marigold (calendula) to give the custard color.

In modern times, the name ‘custard’ is sometimes applied to starch-thickened preparations like blancmange and Bird’s Custard powder.