Guyanese baked custard is a thick, creamy, sweet custard enhanced with sweetened condensed milk, eggs, and vanilla. Serve this dessert chilled for a tasty indulgence.
Guyanese Baked Custard
My earliest memory of baked custard is of my Auntie Cheryl bringing it home from work. Auntie Cheryl worked as a cook in the kitchen at Georgetown Public Hospital in Guyana. I spent some August (summer) vacations during my adolescence with her and she made lots of yummy treats for me.
I remember her custard always came in an aluminum pan with a collapsible handle. Today, the taste of her baked custard still lingers in my memory and I think I’ve come as close as I can to replicating it. Although baked custard is simple and quick to make its deliciousness is addictive and you might find yourself making it quite often!
Why You’ll Love This Guyanese Baked Custard Recipe
- Simple: Learn how to bake custard Guyanese style with this foolproof egg custard recipe that uses just 5 ingredients.
- Delicious: It’s fluffy, light, and sweet but not overwhelmingly so. With a sprinkle of warm spice on top, it’s a tasty finishing touch.
- Great for Sharing: Make this for any celebration. Serve it in a large baking dish or elevate this dessert by serving individual servings in ramekins. (This would be perfect for a dinner party!)
Guyanese Baked Custard Ingredients
This baked vanilla custard comes together with just 5 ingredients.
- Condensed Milk: No sugar is needed when you use this thick, sweetened milk.
- Evaporated Milk: You can use 3 cups of whole milk instead, if you prefer.
- Eggs: Use large eggs for the best results.
- Vanilla Extract: This provides pure vanilla flavor.
- Grated Nutmeg: Freshly grated nutmeg adds a cozy warm quality to this dessert.
See recipe card for quantities.
How to Make Baked Custard Guyanese Style
Simmer Milk
In a saucepan whisk together condensed milk and evaporated milk and warm until almost boiling.
Temper the Eggs
Whisk eggs together in a large mixing bowl and add essence and about 1/4 tsp. nutmeg. Then slowly add small amounts of warmed milk (about 1/2 cup at a time) to the egg mixture, while whisking vigorously. (This is called tempering the eggs).
Bake Egg Custard
Pour the mixture into a greased baking dish. Here I am using a 2 1/2 quart earthen baking dish. Grate some fresh nutmeg over the mixture. Finally, bake for 30 mins at 350 degrees.
Allow it to cool to room temperature and then place it in the fridge so it can be served cold.
Storage
Cover the leftover baked custard with plastic wrap and store it in the fridge for up to 3 days.
Tips for the Best Egg Custard Recipe
- No water bath is necessary. Most people will be surprised that I am not making this in a water bath (placing the baking dish in a pan of water while baking). Well, a long time ago (out of pure laziness), I decided to do away with the whole water bath situation and found that not only was my custard still delicious but it was nice and thick and creamy too!
- The more eggs, the richer the baked custard. If you prefer a thinner Guyanese baked custard, use fewer eggs.
- Serve in a large baking dish or individual baking dishes. I baked my custard in a large baking dish so that we could decide how much we wanted when serving ourselves (family style). The custard just sits in the fridge like a tub of ice cream and everyone takes as they like. You can choose to bake yours in individual baking dishes (ramekins) for a bit more elegant appeal when serving, especially if serving for a dinner party or brunch.
Recipe Variations
- Milk: You can substitute whole, skim, 2%, 1% even almond milk for the evaporated milk in this recipe. Ok, I’ve never tried almond milk but I’m sure it would work too.
- Immersion Blender: You don’t have to heat the milk. That is an optional step I use to prevent the eggs from scrambling when I combine the ingredients. Some recipes simply whisk or blend the ingredients together. This blending method yields fluffier baked custard.
- Flavor: You can use almond extract instead of vanilla.
Frequently Asked Questions
Stovetop custards are made on the stove and are continuously whisked. The final result is a thin liquid-like consistency. Whereas Guyanese baked custard is cooked in the oven for a thicker, creamier result.
Although they have similar flavors and textures, there are some differences between the two desserts. Crème brûlée is made with heavy cream while baked custard uses whole milk, evaporated milk, or condensed milk.
Cooking time will vary based on the cookware used to contain the custard. However, it should take approximately 20-30 minutes to bake custard. You will know the custard is ready when the edge are set and the middle has a slight jiggle.
Guyanese Baked Custard
Equipment
- Saucepan
- Baking Dish
- Ramekins optional
Ingredients
- 1 can Condensed Milk
- 2 cans Evaporated Milk substitute for 3 cups of whole milk, if you prefer
- 4 Large Eggs
- 1 tsp Vanilla Extract
- ½ tsp Grated Nutmeg
Instructions
- Preheat oven to 350 degree Fahrenheit.
- In a saucepan combine condensed milk and evaporated milk and stir until completely mixed together.
- Warm on low to medium heat until almost boiling, then set aside.
- In a large mixing bowl combine eggs vanilla extract and about ¼ tsp. grated nutmeg. Whisk until eggs are fluffy.
- Next, add small amounts of warm milk to the eggs mixture while whisking vigorously. This is called tempering the eggs and is an important step to prevent the eggs from cooking and becoming scrambled eggs.
- Once the milk is completely added to the eggs mixture, pour mixture into a greased baking dish. You may also use small individual ramekins for a more personalized touch.
- Bake at 350 degrees for 20 to 30 mins.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Samantha Says
Hi! thank you for the recipe. How many people would this serve?
Cecilia Bode Says
It’s hard to find educated people on this subject, however, you sound like you know what you’re talking about! Thanks
Miss Date Doctor Says
This is one awesome blog post.Really thank you! Awesome.
Ana Da Silva Says
Can you please post the recipe for cheese straws, I’m interested in learning to make some
alleema baksh Says
UR RICH BUNS I LOVE THOSE THANK YOU
Maran-Atha Says
Hi Altee,
Tried the custard this weekend. It was yummy! Thanks for the recipe 🙂
Metemgee Says
Yay! Glad you liked it.
nicole Says
P.S your photos are lovely.
Metemgee Says
Thanks hon.
nicole Says
Yum !I don’t know if it’s my imagination but to me Carnation milk is the best to make it with :)I’ve had it with topped with stewed guava which was really good.
Metemgee Says
Yes. Evaporated milk makes it extra creamy and yummy. Guava sounds really good right now.