Deb's Cookbook
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Desserts

Perfect Baked Custard

Six eggs and four cups of scalded milk baked slowly in a water bath until a knife comes out clean.

Not this recipe — add a photo of yours.Photo: MOs810 (CC BY-SA 4.0, via Wikimedia Commons)

Deb's note: you can use 1 cup Splenda instead of the sugar.

Cook
1 hr
Servings
8
Source
Farmer's Cookbook - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 6 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 4 cups hot milk (scalded but not boiled)
  • 2 teaspoons vanilla

Directions

  1. Combine eggs, sugar, and salt in a mixing bowl. Beat just enough to blend together.
  2. Add hot milk slowly and mix well. Stir in vanilla.
  3. Pour into a 1 1/2 quart casserole and place the casserole in a pan of water.
  4. Bake in a slow oven, 300 degrees, for 60 minutes.
  5. Remove from oven when a knife inserted 2 inches from the edge comes out clean.

Notes

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