{"id":121214,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/baked-custard\/"},"modified":"2024-08-07T21:45:16","modified_gmt":"2024-08-08T02:45:16","slug":"baked-custard","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/baked-custard\/","title":{"rendered":"Baked Custard"},"content":{"rendered":"<p>Egg custard is a timeless dessert that you can enjoy plain or dressed up with fresh fruit, raspberry sauce or whipped cream. Similar custard iterations like cr\u00e8me br\u00fbl\u00e9e, caramel flan and egg tarts are a bit more involved but the classic baked egg custard recipe is as straightforward as it gets: no pie crust, no flamb\u00e9, no caramel, no fuss. Simply pour the custard mixture into a baking dish and place it in a water bath to cook gently.<\/p>\n<h2>Ingredients in Baked Egg Custard<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022384\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_1.jpg?fit=700%2C1024\" alt=\"Ingredients to make Taste Recipes's Baked Egg Custard laid out on a white marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Perry Santanachote for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Eggs<\/strong>: Eggs are the primary thickening agent in custard. When heated, the proteins in the eggs coagulate and form a network that traps the liquid ingredients, creating a smooth, firm texture. They also add richness and contribute to the overall flavor of the custard. Since this is the prominent ingredient, get the best quality eggs.<\/li>\n<li><strong>Sugar<\/strong>: Granulated sugar sweetens the custard and helps to balance the egg flavor. It also aids in the browning process when the custard is baked.<\/li>\n<li><strong>Salt<\/strong>: Just a touch of salt enhances the overall flavor of the custard by balancing the sweetness and bringing out the natural flavors of the other ingredients.<\/li>\n<li><strong>Nutmeg and cinnamon<\/strong>: These warming spices provide a subtle, sweet and nutty flavor that complements the other ingredients.<\/li>\n<li><strong>Vanilla extract<\/strong>: Vanilla extract is a key flavoring agent that provides a rich, aromatic note that can help to mask any potential eggy flavor.<\/li>\n<li><strong>Milk<\/strong>: Milk serves as the main liquid in the custard and works as a carrier for the other flavors in the custard. Milk also contributes to the custard&#8217;s creamy texture and helps temper the richness of the eggs.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine custard ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022385\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_2.jpg?fit=700%2C1024\" alt=\"How to make Taste Recipes's Baked Egg Custard, step 1 is mixing eggs, sugar and milk together\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Perry Santanachote for Taste Recipes<\/span><\/span><\/p>\n<p>Whisk to combine eggs, sugar, spices and vanilla in a bowl, then stir in milk. Pour the mixture into a 1-1\/2 quart baking dish.<\/p>\n<h3>Step 2: Bake the custard in a water bath<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022386\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_3.jpg?fit=700%2C1024\" alt=\"How to make Taste Recipes's Baked Egg Custard, step 2 is pouring the custard mixture in a baking dish in a water bath\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Perry Santanachote for Taste Recipes<\/span><\/span><\/p>\n<p>Place the baking dish in a larger cake pan and add water to the cake pan until it reaches one inch up the side of the custard dish. Bake at 325\u00b0F for one hour or until a knife inserted near the middle comes out clean.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022387\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of Taste Recipes's Baked Egg Custard in a serving dish on a white marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Perry Santanachote for Taste Recipes<\/span><\/span><\/p>\n<h2>Egg Custard Recipe Variations<\/h2>\n<ul>\n<li><strong>Custard pie<\/strong>: Pour the custard mixture into a pre-baked pie shell and bake for 40 to 50 minutes at 350\u00b0 or until the custard is set but still slightly jiggly in the center. Rather than bake the pie in a water bath, place the pie plate on a baking sheet to ensure even cooking.<\/li>\n<li><strong>Almond custard<\/strong>: Substitute 1 teaspoon of vanilla extract for almond extract for a nutty twist.<\/li>\n<li><strong>Caramel egg custard<\/strong>: Pour a layer of caramel sauce into the baking dish before adding the custard mixture for a sweeter flan-like custard.<\/li>\n<li><strong>Coconut custard<\/strong>: Replace half of the whole milk with canned coconut milk.<\/li>\n<li><strong>Lemon custard<\/strong>: Add a teaspoon of lemon zest to the custard mixture for a bright, citrusy note.<\/li>\n<\/ul>\n<h2>How to Store Egg Custard<\/h2>\n<p>Allow the custard to cool completely, then cover with plastic wrap and store in the refrigerator. It will keep for up to three days.<\/p>\n<h3>How do you freeze egg custard?<\/h3>\n<p>Transfer individual portions of the cooled custard into freezer-safe containers and freeze for up to two months. Thaw in the refrigerator overnight before serving.<\/p>\n<h3>How do you reheat egg custard?<\/h3>\n<p>Custard is best enjoyed cold or at room temperature. Reheating it can cause the egg to curdle.<\/p>\n<h2>Egg Custard Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022389\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_8.jpg?fit=700%2C1024\" alt=\"Overhead shot of Taste Recipes's Baked Egg Custard in a serving dish on a white marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Perry Santanachote for Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the difference between custard and egg custard?<\/h3>\n<p>While all egg custards are a type of custard, not all custards are egg custards. Egg custard specifically refers to a simple, traditional custard that primarily uses eggs for thickening, resulting in a smooth and creamy baked dessert with a firm yet creamy texture. It is known for its smooth, rich consistency and delicate flavor. Some other custards may use cornstarch or flour as a thickener and the texture can range from pourable and creamy to thick and set.<\/p>\n<h3>Why does my baked custard taste eggy?<\/h3>\n<p>If your custard looks curdled, tastes eggy or smells sulfuric you overcooked it. Either the custard was in the oven for too long or at too high a temperature. It&#8217;s also important not to skip the water bath for this reason.<\/p>\n<h3>How do I prevent my custard from curdling?<\/h3>\n<p>To prevent the custard from curdling, bake it at a low temperature (around 325\u00b0) and use a water bath to ensure gentle, even cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This baked egg custard recipe is made from scratch, flavored with nutmeg, cinnamon and vanilla then baked in the oven until smooth and silky.<\/p>\n","protected":false},"author":7061,"featured_media":2069495,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,304158,304328,306125,304288,305487,304338,303887,304268,324623,304150,303883],"categories-v2":[311902,310461,309438,308984,311897,259620,310796,308992,308478,259483,309177,309434,308476],"coauthors":[343402],"recommended_recipes":[{"post_title":"Custard 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Custard","post_link":"\/recipes\/butternut-squash-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Custard_EXPS_TCBZ19_47492_B05_17_4b.jpg"},{"post_title":"Breakfast Custard","post_link":"\/recipes\/breakfast-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breakfast-Custard_exps2214_W101973175D11_15_2bC_RMS.jpg"},{"post_title":"Custard Tart","post_link":"\/recipes\/custard-tart-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Lemony-English-Custard-Tart-_EXPS_TOHX23_274721_DR_10_19_1b.jpg"},{"post_title":"Apple Custard Pie","post_link":"\/recipes\/apple-custard-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/Apple-Custard-Pie_EXPS_TOHD24_7462_SoniaBozzo_9.jpg"},{"post_title":"Pumpkin Pie Custard","post_link":"\/recipes\/pumpkin-pie-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pie-Custard_EXPS_HRBZ16_36446_C09_07_1b.jpg"},{"post_title":"Squash Custard Pie","post_link":"\/recipes\/squash-custard-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps2473_HB143427A07_18_3b.jpg"},{"post_title":"Pumpkin Spice Custard","post_link":"\/recipes\/pumpkin-spice-custard\/","post_image":"\/wp-content\/uploads\/2020\/03\/Pumpkin-Latte-Custard_EXPS_THEDSCODR20_239064_B01_10_6b.jpg"},{"post_title":"Pumpkin Pecan Custard","post_link":"\/recipes\/pumpkin-pecan-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Pecan-Custard_EXPS_PCBZ19_130563_E04_25_3b-4.jpg"},{"post_title":"Dessert Custard Sauce","post_link":"\/recipes\/dessert-custard-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Eggnog Custard","post_link":"\/recipes\/eggnog-custard\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_6092_PerrySantanachote_9.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/baked-custard\/","name":"Baked Custard","datePublished":"2018-01-01","dateModified":"2024-08-07","prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_6092_PerrySantanachote_9.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This baked egg custard recipe is made from scratch, flavored with nutmeg, cinnamon and vanilla then baked in the oven until smooth and silky.","recipeIngredient":["4 large eggs","2\/3 cup sugar","1\/2 teaspoon salt","1\/4 teaspoon ground nutmeg","1\/4 teaspoon ground cinnamon","3 teaspoons vanilla extract","2-2\/3 cups whole milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine custard ingredients","text":"Whisk to combine eggs, sugar, spices and vanilla in a bowl, then stir in milk. Pour the mixture into a 1-1\/2 quart baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Bake the custard in a water bath","text":"Place the baking dish in a larger cake pan and add water to the cake pan until it reaches one inch up the side of the custard dish. Bake at 325\u00b0F for one hour or until a knife inserted near the middle comes out clean.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Egg-Custard_TOHD24_6092_PerrySantanachote_3.jpg?resize=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 208 calories","fatContent":"7g fat (3g saturated fat)","cholesterolContent":"156mg cholesterol","sodiumContent":"292mg sodium","carbohydrateContent":"28g carbohydrate (27g sugars","fiberContent":"0 fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":9,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane2029"},"reviewBody":"<p>I use a bit less sugar but it is absolutely delicous. I cut the recipe in half and it just needs a bit less cooking time but it's the perfect amount for 1.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBucket"},"reviewBody":"Didn't change anything,it was delish. Will make many more times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlame"},"reviewBody":"Way too much sugar, and I didn't even put the full amount in!  And I like my sweets.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"My mom loved the custard;  for myself, was way, way too sweet. Just a difference in taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSushi"},"reviewBody":"Great recipe tastes like my Mama's. I like the extra vanilla. I cooked it in small ramekins for individual servings. Tastes great warm or cold.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFan"},"reviewBody":"Baked this last night and let it cool overnight in the fridge. Hubs enjoyed every bite (I baked in small ramekins) a few minutes after settling in post day surgery. Like roblaura he said the added vanilla made this custard extra special. Thanks for sharing your recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlask"},"reviewBody":"Fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenButton"},"reviewBody":"Very easy to follow and was very good... I added some nutmeg to the top before serving it was great. I also topped it with fresh homemade whipped cream yummy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCar"},"reviewBody":"This was delicious.  You could Doctor it up with flamed sugar but no need to.  Janet. VFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6092","romance_copy_dek":"This baked egg custard recipe is made from scratch, flavored with nutmeg, cinnamon and vanilla then baked in the oven until smooth and silky.","enhanced_recipe_title":"Baked Custard","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs","IngredientText":"4 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup sugar","IngredientText":"2\/3 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground cinnamon","IngredientText":"1\/4 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons vanilla extract","IngredientText":"3 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-2\/3 cups whole milk","IngredientText":"2-2\/3 cups whole milk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_6092_PerrySantanachote_9.jpg","RecipeId":6092,"AttachmentSourceId":null,"AttachmentSource":"Perry Santanachote for Taste Recipes","PhotoCredit":"Baked Custard Recipe photo by Perry Santanachote for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_6092_PerrySantanachote_9.jpg","ContributorId":null,"Firstname":"Deb","Lastname":"Brass","City":"Cedar Falls","StateDescription":"Iowa","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. 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