Taste Memories: Egg Custard


Freshly baked egg custard!

Freshly baked egg custard!

One of the things that I liked best when I got married and right after the Princess came along was a delightful egg custard. It was quick and easy and no one else in the house liked it so I could eat it all myself. It had little sugar, but it had eggs and milk so in my book it made a good breakfast as well as a good dessert. I hadn’t had any for years, but last week during a cold snap I was trying to figure out what I could make to keep the oven on these came to mind. They turned out pretty good even if I still had to eat them all by myself!

Egg Custard

adapted from Better Homes and Gardens 1950’s edition

1 cup milk (I used full-fat coconut milk from a can)
2 eggs
2 T sugar (I used turbinado)
1 t vanilla
Freshly grated nutmeg

Preheat oven to 325 degrees F. Warm the milk until some bubble form around the edges. Meanwhile, whisk the eggs and sugar in another bowl. When the milk has cooled slightly whisk in the vanilla and then the egg mixture. Divide the mixture between ramekins. I used 5 ounce ramekins, but if your ramekins are larger you could probably get away with two. Heat some water in a kettle and while it is heating place the ramekins in a pan. I used a 9 in square pan. Grate some nutmeg over the tops of the ramekins. When the water is heated pour it in the pan around the ramekins until it is an inch high. Place the pan in the preheated oven for 40-45 minutes. Custard is done when a knife inserted in the center comes out clean. Enjoy warm or cold!DSCN4188


About Bethy

I'm a wife and mother who loves cooking and organizing and crafts! I blog about my various food intolerances and how I am always learning new ways to feed my family in spite of them! I am also a Lemongrass Spa consultant! Please contact me if you want more information about an awesome company! Thanks for reading my story!

27 responses »

    • Hmm. I have had coconut butter and its more like a sub for peanut butter. It has a strong taste which I personally don’t think would be very yummy in mac and cheese. Earth Balance is a great sub for butter and sometimes cocnut oil. If u don’t want to do earth balance I would try the coconut oil.


      • Eek. Corn seems to be in everything! Try coconut oil! Some kinds dont taste like coconut and with stronger tastes like mac and cheese and lobster u probably wouldn’t notice!


      • I am going to Whole Foods aftet work so I will need to find it doesn’t have a over powering smell. I use coconut oil in my hair and in my skin (of which my skin and hair loves) and it took a while for me to adjust to the smell.


      • I remembered reading something somewhere and it wasn’t until this morning that I could find it: expeller pressed coconut oil doesn’t have as strong of a taste/smell. I know it is a little late for this past weekend, but hopefully it will help for next time!


      • I can try that next time. In fact I found vegetable spread by Earth Balance and replaced the corn starch with potato flour. It came out rich, creamy, and delish!


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