Smooth and creamy old fashioned baked custard, a classic dessert that is always delicious. This recipe makes the perfect individual desserts.
This week I”ve made so many of my childhood favorites and this is one I NEVER made before.
It was one of those recipes I LOVED coming home to when I was a kid. I’m not sure how often my mom would make it but I think I remember every single time.
I would eat it s-l-o-w …
savor every bite.
It’s rich and creamy with a great vanilla flavor and I find it irresistible.
It looked a bit intimidating baking it in a water bath…
and truth be told it was the one item I looked forward to having my mom made for me. There’s a few more, I’m trying to tackle them one by one.
This custard is also known as egg custard and tastes like Amish custard. It’s a really simple recipe with minimal ingredients.
But…
don’t be like me, waiting for someone to make you this yummy recipe. Give it a try, don’t let the water bath intimidate you, just be sure you use a baking dish that has high sides, so you won’t spill the hot water getting it out of the oven.
This recipe could not be easier, the ingredients are simple and it takes only minutes to prep.
The one thing to note is this recipe calls for a can of Sweetened Condensed Milk (not regular milk, and not evaporated milk as some people have made it with those items and messaged me it was watery, so be sure it’s a can of sweetened condensed milk usually found in the baking aisle).
As soon as everyone took. bite of it…
well, let’s just say it now everyone’s new favorite.
I didn’t realize it had been so long since I had freshly baked custard.
And I am positive it will be seen around here a LOT!
I just love fresh nutmeg, as soon as you grate it, the aroma just fills you with a warm feeling.
If you don’t have or can’t find it, ground nutmeg will work well. Ground cinnamon is also another option, but I prefer nutmeg.
I like custard in individual dishes, but you can also bake it in a casserole dish. This recipe made about 10- 1 cup serving, you could alternatively use 1/2 cup servings. I use canning jars, they work well and I’m not afraid that they will break. Be sure to bake them in a water bath. Be sure whatever dishes you use are oven safe.
One of the best parts about this recipe
is I have the items to make it on hand, petty much at all times. I always keep sweetened condensed milk in my pantry and eggs in my fridge. Some may say I buy a lot of eggs. They are so versatile, it’s no wonder I have at least 3 dozen eggs in the fridge. It’s a rare day we don’t have any.
Be sure to take a look at my other recipes that use Sweetened Condensed Milk
- Mini Cranberry Meringue Pies – you can use strawberries or raspberries in this recipe too
- Salted Caramel Cheesecake Oatmeal Cups– so delicious, put these on your must-make list
- Coconut Fudge – so flavorful and simple to make.
- Apple Pie Ice Cream – an easy no-churn recipe
Recipe using EGGS
- Eggs – recipes, tips, and uses
- Instant Pot Hard Boiled Egg – these eggs PEEL so easily!
- Eggs Benedict Enchiladas – a great meal especially for brunch
- Spaghetti and Eggs – a great simple recipe that will win you over
- 1- 14 oz can sweetened condensed milk (NOT evaporated milk, or regular milk)
- 4 cups very hot water (boiling) plus additional for pan
- 5 eggs (6 eggs if they are on the smaller size, I use large eggs)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- nutmeg (fresh grated or dry ground)
- Preheat oven to 325°
- In a large bowl, place sweetened condensed milk and hot water and mix until combined.
- In a medium bowl beat eggs until fluffy ( I use a hand held egg beater).
- Then pour the eggs into the sweetened condensed mixture, stir in vanilla and salt.
- Place the mixture in a casserole dish, or individual dishes.
- Sprinkle nutmeg on top.
- Place the dishes in a baking pan with high sides.
- Place 1 inch of boiling water into the baking pan making sure you do not get any water in the dishes.
- Bake for 1 hour, a knife should come out clean after being inserted into the baked custard.
- If it's baked in 4 oz jars 45-50 minutes (don't overbake or it will weep as it sets up)
- Allow the dishes to cool enough to touch them, then place them in the fridge to completely cool.
- You can eat it warm, but I prefer it cold. (If you want creme brulee, add granulated sugar and torch until the sugar carmalizes)
- This makes approximately 10- 1 cup servings.
If you like this or any other recipe at 
Debbie Salatti says
I love coconut custard pie. Could I add some coconut to unbaked custard?
Diane says
You certainly can!
Arienfire says
If I wanted to make it chocolate, how much cocoa powder should I use?
Diane says
Chocolate sounds yummy, I haven’t tried that. I’d try adding 1/4 cup, mix it all well, then give it a little taste and add up to 1/4 cup more if needed.
Carrie says
You don’t state how much vanilla?
Diane says
Add 1 teaspoon vanilla extract, thanks for letting me know there was an error
Pam says
You blend the eggs in with the condensed milk and hot water? I think that would cook the eggs and that’s why people aren’t getting it to set up.
Diane says
It doesn’t “cook” the eggs but it heats them so that as everything is blended it all cooks at the same time, so the eggs don’t separate and curdle or become scrambled eggs. The instructions are written correctly.
Nicole says
Hi there! Thank you for sharing your recipe as it looks yummy to try. 🙂 If you bake in a casserole dish, do you need to place that dish into a larger pan with an inch of water? Hoping you can help clarify step 8 for me. Thanks so much and can’t wait to make for my folks!
Diane says
I always bake in individual jars, in a water bath. I’d you bake the custard in a casserole dish itself I don’t think you’ll need the water bath.
Joan says
I’ve made this and it’s delicious! I cooked it in a casserole dish. The first time it came out watery. The second time I increased the time and that helped. I used 1% milk and maybe that’s why it was watery. The next time, I’ll use whole milk and still increase the time a bit to see how it comes out. All in all, it’s a great recipe, simple and delicious! I just love it!
Diane says
The recipe calls for sweetened condensed milk, it’s thick and creamy, and has sugar added. So if you use regular milk, the result will be watery. Sweetened condensed milk has the “water” removed. Making it rich and creamy and perfect for making custard.
Viona Bergman says
I will try this but what is the sugar in this, being diabetic I need to watch the sugar. Thank you.
Diane says
1 can of sweetened condensed milk has about 215g sugar (about 1 cup).This looks like a recipe to try if you prefer less sugar, it uses swerve sweetener https://www.myketokitchen.com/keto-recipes/keto-baked-egg-custard/
Nusha Pillay says
I made this today, I was always intimidated by the water bath but you recipe made it so easy to follow… absolutely yummy 😋 never gonna buy this again… simple and easy to make
Barbara says
Best texture and flavour of custard I’ve made in over 60 years of cooking!
Thanks for sharing this recipe ……. I’ve never thought of using Sweetened Condensed milk …. I do believe it makes all the difference!
Diane says
I’m so HAPPY you liked the recipe. I just love it and yes, who knew sweetened condensed milk would make the custard so perfect and EASY!