Baked Custard

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

This Baked Custard recipe is so simple a child can make it with adult supervision when adding the hot water for the water bath.

I make this easy recipe using an 8-cup measuring cup. The custard goes directly from 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 puddings containing preservatives and artificial ingredients. You only need 4 ingredients. Topping each custard with ground nutmeg is optional.

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

Baked custard can be served warm or cold.

Special Equipment

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


Do not use a hand mixer with a glass bowl or measuring cup. 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

Combine eggs, sugar and extracts in a large bowl or 8-cup Pyrex™ measuring cup. Using a hand mixer, fork or whisk, mix 30 to 60 seconds or until smooth. Add milk and mix 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, if desired, to taste. 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 30 to 45 minutes and serve warm or cover each cup with plastic wrap and refrigerate until cold.

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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)