Homemade Baked Egg Custard Recipe

Name: Homemade Baked Egg Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry:; 1 cup unsalted butter; 3/4 cup white sugar; 1 large egg; 2 1/2 cups all-purpose flour; Egg Custard Filling:; 4 eggs; 1/2 cup white sugar; 2 teaspoons vanilla extract; 2 cups milk; 1 pinch ground nutmeg, or to taste

Servings: persons

Pastry:
1 cup unsalted butter
3/4 cup white sugar
1 large egg
2 1/2 cups all-purpose flour
Egg Custard Filling:
4 eggs
1/2 cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
2
Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
3
Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
4
Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
5
Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

1182

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Pastry:, 1 cup unsalted butter, 3/4 cup white sugar, 1 large egg, and more.

Yes, Homemade Baked Egg Custard 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.

Homemade Baked Egg Custard

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