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.
Now for this recipe... I have to warn that, although baked custard is simple and quick to make its deliciousness is addictive and you might find yourself making it quite often. You will need these simple ingredients. 1 can condensed milk (I'm using the fat free version - which is a joke cause it's pure sugar!); 2 cans evaporated milk; 4 large eggs; 1 tsp. vanilla extract; ½ tsp. grated nutmeg
1. In a saucepan whisk together condensed milk and evaporated milk and warm until almost boiling.
2. Whisk eggs together in a large mixing bowl and add essence and about ¼ tsp. nutmeg.
3. Slowly add small amounts of warmed milk (about ½ cup at a time) to the egg mixture, while whisking vigorously. (This is called tempering the eggs).
4. Pour mixture into a greased baking dish. Here I am using a 2 ½ quart earthen baking dish.
5. Grate some fresh nutmeg over the mixture and bake for 30 mins at 350 degrees.
- 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
- 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.
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.
nicole says
P.S your photos are lovely.
Metemgee says
Thanks hon.
Maran-Atha says
Hi Altee,
Tried the custard this weekend. It was yummy! Thanks for the recipe 🙂
Metemgee says
Yay! Glad you liked it.
alleema baksh says
UR RICH BUNS I LOVE THOSE THANK YOU
Ana Da Silva says
Can you please post the recipe for cheese straws, I'm interested in learning to make some
Miss Date Doctor says
This is one awesome blog post.Really thank you! Awesome.
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
Samantha says
Hi! thank you for the recipe. How many people would this serve?