My Nana’s old fashioned egg custard is a simple yet elegant dessert. Baked custard that’s silky smooth with a hint of sweetness. A timeless classic that is always a hit.

This baked egg custard recipe really brings back the memories for me. It’s a dessert my Nana would make for holidays, especially Easter.

Even though this is a simple dessert, I always thought it was so fancy when she would sprinkle nutmeg on top and if I was lucky, a dollop of whipped cream.

Once I started making this family recipe myself, I realized that even though the ingredients are simple, there are some tips and tricks for this baked egg custard. For example, I tried making this without using a water bath but it did not turn out. The custard was runny.

After making this countless times over the years, I have a recipe that should turn out great every time.

One of my very favorite things about this dessert is the smooth, creamy texture. It’s always a huge hit with family and friends, I hope you love it too!

If you want more classic recipes, be sure to try this cheese pie and chess pie.

Why you’ll love this recipe

• Simple ingredients – You probably already have all of the ingredients in your kitchen.
• Nostalgic – An old fashioned dessert that is sure to bring back memories.
• Smooth – Silky smooth texture.

Ingredients

• Eggs – 6 large eggs are used to make this recipe.
• Milk – You can use the milk you have on hand.
• Sugar – I use a half cup of sugar. If you prefer a slightly sweeter custard, you can use 3/4 cup.
• Salt – Balances the sweetness.
• Vanilla extract – This adds a warmth to this simple egg custard recipe.

How to make old fashioned egg custard

Here is an overview of how to make this custard recipe. Jump to the recipe to get the full printable instructions.

1. Preheat your oven to 325 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray.
2. Put the eggs in a large bowl and whisk until fully beaten. Whisk in the salt and sugar.

3. Pour the milk in a large saucepan. Heat over medium heat. Make sure to stir so the milk doesn’t scald. You will know the milk is done heating once you start to see bubbles forming around the edge and a little steam coming from the milk or when it reaches 180 degrees.

4. Slowly pour a little splash of the warmed milk into the egg mixture while whisking so the eggs don’t curdle. Slowly continue to pour in the remainder of the milk while constantly whisking.
5. Pour the mixture through a fine mesh sieve into another bowl.
6. Pour the mixture into the prepared baking dish. Bake for 40 minutes.

7. Let the custard cool before serving.

Heather’s recipe tips

Even though this is a simple recipe, there are a few tips to keep this egg custard smooth.

• Watch the milk. Make sure to keep an eye on the milk while it’s warming. Stir it so that it doesn’t burn while heating.
• Whisk, whisk, whisk. Slowly add the warmed milk into the beaten eggs while continually whisking. This will help prevent the eggs from curdling.
• I recommend straining. Pour the mixture through a fine mesh sieve will help make the custard smooth.

Make ahead and storage instructions

Make ahead – You can can make this a day in advance. Let the custard completely cool, cover and store in the refrigerator.

Store – Cover any leftovers or store in an airtight container in the refrigerator for up to 3 days.

Freeze – This does not freeze well.

Serving suggestions

This custard is great on it’s own but you could top it with a variety of things like a sprinkle of cinnamon, nutmeg, whipped cream, or even caramel sauce.

Variations and substitutions

Milk: You can make this dairy free by using almond milk, soy milk, or oat milk,

Flavors: Try substituting the vanilla extract with almond extract.

Frequently asked questions

More vintage desserts

• Yum Yum Pie – This yum yum dessert is cool and creamy. Make it with blueberries or cherries.
• Cherries In The Snow – Cherry pie filling and angel food cake come together to make this dessert.
• 2 Ingredient Lemon Bars – You want believe how easy these are to make.
• Congo Bars – Chocolate chip cookie bars.

If you make this recipe be sure to let me know in the comments.