BEST BAKED CUSTARD RECIPE RECIPES
BAKED CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! — Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : 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.
OLD-FASHIONED BAKED CUSTARD RECIPE: HOW TO MAKE IT
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 246mg sodium, CarbohydrateContent 34g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
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