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.
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)
- 4 cups very hot water
- 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
- 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 an inch of 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.
- 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.
- 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
Mcroy says
Followed the recipe to a T. Didn’t work, still fully liquid after 1 1/2 hours. I’m guessing your water measurement is a typo? Not sure where I went wrong.
Diane says
I’ve made the recipe many times and I haven’t had any trouble with it setting up. I double-checked the measurements and they are correct. (correct amount of water) I’m not sure where the problem could be, I use large eggs, the can of sweetened condensed milk is 14 oz. other than that the water has to be hot. My oven holds a good temperature I have an extra thermometer I place inside the oven to be sure it’s holding a proper temp. I’m sorry the recipe didn’t work for you. Let me know if you think any of the items I mentions may be the cause. I’d like for the recipe to work well for everyone.
Pharoah says
It’s still fully liquid any tips ? Maybe a higher temp would work im not sure
Diane says
I’m not sure, If your oven doesn’t hold a steady temp, then yes 350° should be ok. you could bake it longer and see if that helps.
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.