Eggs are very inexpensive right now in my area. Two weeks ago the eggs were $.56 a dozen so I bought 4 dozen. I had all these ideas of things I could make with them. Then the food pantry gave me 2 dozen. We normally don’t see eggs very often at the pantry. Some milk in my refrigerator was getting close to expiration date and it looked like it would be enough to make custard with.
You can bake custard in a casserole dish or in traditional custard cups and ramekins. I like to use the electric mixer but you can whisk this together by hand. The baking dishes need to be set in a pan of water that come up about a inch around the dish. This creates a gentle baking so the custard doesn’t curdle and keeps it’s creamy texture. The baking time takes about a hour. I like to make custard when I am baking supper in the oven. It will be done when a knife is inserted in the middle and comes out clean.
Easy Baked Egg Custard
- 4 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- cinnamon or nutmeg to sprinkle on the top
Preheat oven to 350 degrees. Place 6 custard cups in a 9inch by 13 inch pan and pour hot water from the tap around the dishes until 1 inch deep.
In a large mixing bowl beat eggs and sugar on medium speed for one minute. Add salt and milk. Mix on low speed until egg mixture and milk is combined. There will be some foam on the top but just gently stir it down by hand before pouring into baking dishes. Pour custard into a large measuring cup with a spout to make it easy to fill custard cups. Divide custard evenly between the dishes. Sprinkle a little bit of baking spice of your choice on top of each one.
Bake at 350 degrees for 50 minutes or until a knife inserted in the center comes out clean. Carefully remove dishes from the pan of hot water. I usually let them sit a few minutes to make it safer to handle. Cool or serve warm.