Air Fryer Recipes

Grandma’s Baked Custard


  • 4  large eggs
  • 2/3  cup white sugar
  • 1/2  teaspoon salt
  • 1 – 1/2 teaspoons vanilla extract
  • 4  cups whole milk
  • 1/2  teaspoon ground cinnamon or nutmeg


  1. Preheat oven to 350 degrees.
  2. Get a  large enough pan ready to bake the souffle dish or ramekins in with around  1 inch of water and set aside.
  3. Whisk the eggs by hand for around 30 seconds adding the sugar, salt and vanilla then set aside.
  4. Heat the milk to 180 degrees and wait to see if bubbles occur on the sides or use an instant thermometer to check the temperature.
  5. Do not boil, this is very important not to ruin the eggs.
  6. Measure 1 cup of the scalded milk and slowly pour this in the egg mixture whisking the entire time quickly.
  7. Slowly keep pouring the remainder of the milk whisking constantly.
  8. Pour the custard into ungreased ramekins or a souffle casserole dish. 
  9. Sprinkle the top with cinnamon or nutmeg or both.
  10. Set the ungreased baking dishes you’re using in the water bath.
  11. Bake the custard in the preheated oven of 350 degrees for around 45 minutes for the ramekins or 1 hour for one large souffle dish.
  12. Refer to the tips for baking instructions.
  13. The custard is done when you insert a knife into the center of a cup and it comes out clean and will still be jiggly. 
  14. Refrigerate for at least 2 hours to set up although you can serve this warm as well, its a matter of preference.

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