Old Fashioned Baked Custard Recipe

Grandma's old fashioned baked custard recipes will transport you back in time. Imagine her farm kitchen with the old blue enameled coffee pot perking merely on the stove.

Out of the oven comes her favorite homemade baked egg custards, creamy sweet and so delicious. Now, you can enjoy making them whenever you crave a little comfort food.

Mary Lee Taylor's Old Fashioned Baked Custard Recipe

Mary Lee Taylor Recipes (c.1940)

Baked Egg CustardsEnjoy Homemade Baked Egg Custards
(Source: ©jpja1472/Depositphotos.com)

Baked Royal Cup Custards

Evaporated Milk

To substitute 1 cup evaporated milk, use 1 cup heavy cream, or gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.

Recipe makes two (2) custard servings.

  1. Turn on oven; set at slow (325°F).
  2. Mix together 1 slightly beaten egg yolk, 1-1/2 tablespoons brown sugar, pinch of salt, 1/2 teaspoon vanilla extract.
  3. Stir in mixture of 1/2 cup PET Evaporated Milk, 2 tablespoons water.
  4. Beat until stiff, but not dry 1 egg white.
  5. Continue beating while adding 1-1/2 tablespoons brown sugar.
  6. Fold milk mixture slowly into egg white mixture. Pour into 2 custard cups.
  7. Sprinkle over top 1-1/2 tablespoons chopped nuts.
  8. Set in pan containing about 1/2 inch of hot water.
  9. Bake 45 minutes (325°F), or until knife inserted near outer edge comes out clean.
  10. Cool; garnish if desired, with equal portions of 1 teaspoon jelly or marmalade.

Enjoy serving this delicious custard dessert.

Royal Custard DessertsEnjoy Royal Cup Custard Dessert Tonight
(PD Source: Mary Lee Taylor Recipes)

Mom's Old Fashioned Baked Custard Recipe

Mom's Recipe Scrapbooks (c. 1920s)

Baked Egg Custard

Baked egg custard is a favorite comfort food that's old as the hills. Several readers have requested an old fashioned baked custard recipe so here's a good one from Grandma's day.

The recipe is taken from an old newspaper clipping dated 1900. Enjoy the rich, flavorful taste of this old time custard dessert.

Whites of four eggs, one cupful of granulated sugar, one teaspoonful of vanilla, one and one-half pints rich milk.

Stir the eggs, sugar and vanilla together. Add the milk, heated, but not boiled, and strain.

Pour into custard cups; stand in a pan of hot water and bake in a moderate oven (325°F) until firm in the center.

Test by running a knife into the custard; if it comes out clear, it is done.

Old Fashioned Baked Custard Recipe From Hotel Grenoble

My Pet Recipes Tried and True (1900)

Hotel Grenoble Illustration circa 1900Hotel Grenoble 7th Ave., New York City
(PD Source: Letterhead circa 1900)

Grenoble Small Cup Custards

Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or molds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven. —Mr. Joseph Fleig, former Baker to Hotel Grenoble, New York City

How to Thicken Custard

A baked custard is one dessert that can sometimes take several attempts to master. If you find that your custard is not thickening as it should, wikiHow offers a couple of suggestions that might help.

You Might Like These

Check This Out

Join Grandma's Dessert Club Today and…

Grandma McIlmoyles Little Dessert Book

Download your FREE COPY of Grandma McIlmoyle's Little Dessert Book. Also receive regular Club Bulletins with delicious recipe suggestions straight to your inbox, and more.

My special Gift to you!

"Love your Grandma's Dessert Club Bulletins! I look forward to each issue." —Sharon, USA

Like This Page? Please Share It