Best Old Time Egg Custard Recipes

EGG CUSTARD

Steps:

• Heat oven to 350 degrees F.
• Beat eggs until creamy with a whisk for about a minute.
• Whisk in flour, sugar, salt, vanilla.
• Pour milk into a saucepan and turn heat to medium. Stir until milk reaches 180 degrees F or bubbles starting forming around the edge of pan.
• Slowly pour a splash of the milk into egg mixture and whisk. Continue slowly whisking in milk until all is combined.
• Pour milk and egg mixture through a strainer into another bowl. Divide the mixture into 4 ramekins and place them in a 9x13 baking dish.
• Pour 3 cups of warm water into the baking dish around the ramekins.
• Bake 40-50 minutes. Remove from oven and then carefully remove ramekins from baking pan. Optional-Dust with nutmeg, powdered sugar or cinnamon

OLD FASHIONED EGG CUSTARD RECIPE

Steps:

• Preheat oven to 325 degrees
• Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
• Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
• Once the milk and eggs are combined, stir in the vanilla.
• Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
• Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

OLD TIME EGG CUSTARD

Steps:

• Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
• Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

EGG CUSTARD (AMISH CUSTARD RECIPE)

Steps:

• Preheat the oven to 475°.
• Pour the milk into a saucepan over medium heat. Bring to almost boiling. (Unless you stir constantly, a skin will form on the top, but it can easily be removed.)
• In a separate bowl, beat the eggs until light. Add the sugars, flour, and salt. Beat well.
• Add about a cup of the hot milk to the egg mixture to temper it. Slowly add the egg mixture to the milk, whisking as you are pouring it in. Remove from the heat and add the vanilla.
• Immediately pour the custard mixture into a 9 x 13" metal pan. Do not use a glass pan!
• Sprinkle the top of the custard with cinnamon and nutmeg, as desired.
• Bake the custard for 3 minutes at 475°. Turn off the heat and let the custard sit in the oven until the oven is cool. (At least 2 hours.)
• Remove the custard from the oven and refrigerate for up to a week.