Baked Custard - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:02Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	* If you want a thicker custard, you can use 3 eggs instead of 2.		* If you want a thicker custard, you can use 3 eggs instead of 2.
	* Some recipes call for warming or scalding the milk before adding it to the other ingredients, which makes for a smoother texture. If you do this, slowly add just 1 cup of the hot milk to the eggs to temper the mixture and prevent the eggs from cooking.		* Some recipes call for warming or scalding the milk before adding it to the other ingredients, which makes for a smoother texture. If you do this, slowly add just 1 cup of the hot milk to the eggs to temper the mixture and prevent the eggs from cooking.

			[[Category:Fruit Desserts]]
			[[Category:Puddings and Custards]]

Tim at 00:53, 4 December 2021

2021-12-04T00:53:56Z

← Older revision		Revision as of 17:53, 3 December 2021
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	[[File:~~baked~~-custard.jpg\|200px\|thumb\|right\|Baked custard]]		[[File:Baked-custard.jpg\|200px\|thumb\|right\|Baked custard]]

	https://www.thespruceeats.com/easy-old-fashioned-baked-custard-3059894		https://www.thespruceeats.com/easy-old-fashioned-baked-custard-3059894

Tim: Created page with "Baked custard https://www.thespruceeats.com/easy-old-fashioned-baked-custard-3059894 Ingredients * 2 cups milk * 2 large eggs * 1/8 teaspoon salt * 1/4 cup granulated sugar * Pinch of nutmeg, freshly grated if possible * Hot water, for baking custards * Fresh raspberries, garnish * Mint leaves, garnish Directions # Gather the ingredients. # Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baki..."

2021-12-04T00:52:05Z

Created page with "200px|thumb|right|Baked custard https://www.thespruceeats.com/easy-old-fashioned-baked-custard-3059894 Ingredients * 2 cups milk * 2 large eggs * 1/8 teaspoon salt * 1/4 cup granulated sugar * Pinch of nutmeg, freshly grated if possible * Hot water, for baking custards * Fresh raspberries, garnish * Mint leaves, garnish Directions # Gather the ingredients. # Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baki..."

New page

[[File:baked-custard.jpg|200px|thumb|right|Baked custard]]

https://www.thespruceeats.com/easy-old-fashioned-baked-custard-3059894

Ingredients

* 2 cups milk
* 2 large eggs
* 1/8 teaspoon salt
* 1/4 cup granulated sugar
* Pinch of nutmeg, freshly grated if possible
* Hot water, for baking custards
* Fresh raspberries, garnish
* Mint leaves, garnish

Directions

# Gather the ingredients.
# Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
# In a medium bowl, whisk together the milk, eggs, salt, and sugar.
# Divide the custard mixture evenly among the custard cups.
# Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
# Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
# Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

Tips

* Don't skip the step of cooking this custard in a bain marie; it creates a gentle heat around the custards and results in a uniform cooking process, preventing the eggs from curdling.
* If you want a thicker custard, you can use 3 eggs instead of 2.
* Some recipes call for warming or scalding the milk before adding it to the other ingredients, which makes for a smoother texture. If you do this, slowly add just 1 cup of the hot milk to the eggs to temper the mixture and prevent the eggs from cooking.