Best Easy Egg Custard Recipes

EASY EGG CUSTARD

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

GRANDMA'S EASY EGG CUSTARD PIE RECIPE...CIN

Steps:

• 1. Wisk all ingredients together, pour into a 9 1/2" deep dish pie plate lined with an unbaked pie pastry crust. Bake at 340 dF for approximately 1-hr 10-min or until set in the middle. Cover the pastry crust edges with a pie shield or foil after being in oven about 30 minutes; so it does not get tooo brown.
• 2. *NOTE: I wanted to use sour milk instead so... I made 'sour milk' by adding 2 Tablespoons of lemon juice (can also use distilled white vinegar) in a 4-cup measuring vessel and adding the whole milk. Just gave it a stir and let set about 15 minutes to thicken and looked like it was begining to curdle.

EASY EGG CUSTARD

Steps:

• 1. Mix the flour and sugar well, add the beaten egg, mix well. Add the vanilla, melted butter and warmed milk, mix well.
• 2. Pour into the buttered casserold dish, bake at 350 for about 30 minutes, knife blade comes clean when done, edges begin to turn golden brown, top will be lightly golden in color.

EASY EGG CUSTARD PIE

Steps:

• 1. Beat eggs yolks slightly;beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour egg mixture into pie shell. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until knife inserted in center comes out clean. The center may still look a bit soft but will set later. Baking too long makes custard watery. Best if served slightly warm.