Baked Custard by Milly Haskin – a delicious recipe with milk, eggs, sugar, salt, vanilla, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
In a medium saucepan, heat milk until steamy but DO NOT BOIL.
3
Remove from heat and stir in vanilla.
4
In a medium mixing bowl, whisk together eggs, sugar and salt.
5
Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
6
Pour into four 5 oz.
7
ramekins or custard cups and sprinkle with nutmeg.
8
Place ramekins into a baking pan.
9
Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan.
10
Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean.
11
Serve warm or chilled.
232
kcal
Calories
11
g
Fat
19
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups milk, scalded, 3 eggs, slightly beaten, ¼ cup sugar, ¼ teaspoon salt, and more.
Yes, Baked Custard by Milly Haskin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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