Baked Custard

  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 1:30 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    About 5.5 oz. (155 ml)

This Baked Custard recipe is so simple a child can make it. You only need basic 4 ingredients. Note: Never let small children handle the boiling water for the bath.

I make this easy recipe using an 8-cup measuring cup. The custard goes directly from my “mixing bowl” to ramekins without the need for a ladle. How simple is that?

Baked Custard is easier than making puddings and healthier than prepared custards and puddings with preservatives and artificial ingredients. Topping the custard with ground nutmeg is optional.

At 140 calories per serving it is great for a light breakfast or dessert.

You can served baked custard warm or cold.

Special Equipment

Six 6-oz (180 ml) ramekins or oven proof custard cups like Pyrex®.


Do not use a hand mixer with a glass bowl or measuring cup. The rotating metal beaters can chip the glass causing a health hazard.

Nutrition Values

Nutrition information is for 2% milk. Add 15 calories when using whole milk.



  • 3 large eggs
  • 1/3 cup (70 g) granulated sugar
  • 2 2/3 cups (650 ml) 2% or whole milk
  • 1 tsp (5 ml) vanilla, almond, or lemon extract
  • ground nutmeg (optional)
  • 4 cups hot water for water bath

Method of Preparation

Step 1

Preheat oven to 350ºF (175ºC). Boil water for water bath. Arrange the custard cups in the 9x13-inch (22x32 cm) baking pan.

Step 2

Add eggs, sugar, and extracts to a large bowl or 8-cup Pyrex™ measuring cup. Use a fork or whisk to combine all ingredients 30 to 60 seconds or until thoroughly combined. Add milk and whisk about 1 minute or until well combined.

Step 3

Pour or ladle the egg mixture into the ramekins to within ¼ inch of the top. Sprinkle with nutmeg to taste if desired. Carefully add boiling water to the pan to a depth of about 1/2 inch (13 mm).

Step 4

Bake for 30 to 35 minutes or until a sharp knife inserted into the center comes out clean. Do not over bake. Carefully transfer the hot ramekins to a wire rack to cool. Cool about 30 minutes to serve warm or cool completely and cover each cup with plastic wrap. Refrigerate until cold.