Cook Like Grandma Using Her Best Recipes!
Baked Custard Recipes
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.
Royal Baked Custard Recipe
Mary Lee Taylor Recipes (c.1940)
Enjoy Homemade Baked Egg Custards
Baked Royal Cup Custards
To substitute 1 cup evaporated milk, gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.
Recipe makes two (2) custard servings.
- Turn on oven; set at slow (325°F).
- Mix together 1 slightly beaten egg yolk, 1-1/2 tablespoons brown sugar, pinch of salt, 1/2 teaspoon vanilla extract.
- Stir in mixture of 1/2 cup PET Evaporated Milk, 2 tablespoons water.
- Beat until stiff, but not dry 1 egg white.
- Continue beating while adding 1-1/2 tablespoons brown sugar.
- Fold milk mixture slowly into egg white mixture. Pour into 2 custard cups.
- Sprinkle over top 1-1/2 tablespoons chopped nuts.
- Set in pan containing about 1/2 inch of hot water.
- Bake 45 minutes (325°F), or until knife inserted near outer edge comes out clean.
- Cool; garnish if desired, with equal portions of 1 teaspoon jelly or marmalade.
Enjoy serving this delicious custard dessert.
Enjoy Royal Cup Custard Dessert Tonight
(PD Source: Mary Lee Taylor Recipes)
Mom's 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 baked 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.
Hotel Grenoble Baked Custard Recipe
My Pet Recipes Tried and True (1900)
Hotel 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