This Old Fashioned Egg Custard is simply divine. The smoothness and silkiness of this custard is a delight on its own. However, served with my favourite Apple Pie it takes desserts to a new level. Automated page speed optimizations for fast site performance. Written by SamsonLee. Jump to Recipe Print Recipe. Old Fashioned Egg Custard. Old Fashioned Custard is a treat that involves eggs and milk but with a vanilla and nutmeg hit. Course: Dessert, Sauce. Gradually add milk, whisking constantly.
Stir in vanilla. Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes.
Pour into a serving dish and allow to cool. All Rights Reserved. Old Time Egg Custard. Rating: 3. Read Reviews Add Review. Save Pin Print Share.
Gallery Old Time Egg Custard. Old Time Egg Custard toughbaking. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Custard will sometimes have more calcium and more protein, depending on the recipe, but nothing consistent. The main difference between the two yummy desserts is still the creamy texture of custard, so enjoy what you like!
Some ice cream or frozen custard contains eggs as well. The ingredients can harbor microorganisms like mold or bacteria that might get you sick to your stomach. Frozen Custard must also contain 1. Food and Drug Administration.
This is my fave custard recipe. It is the same as my Mom used to make but I lost her recipe. To those whose are not setting:. Separate the Yolks and blend them with the Sugar until creamy yellow. Now blend the rest together. Thank you for this recipe! This has got to be her recipe or close to it!!! Grandma made it in custard cups and we were only allowed to have one each as the rest was for Grandpa.
We ate is cold from the fridge. Another treat, but only in the summertime, was frozen custard in an ice cream cone from a food stand. I wonder if you whipped this and froze it if it would be the same thing? I think that you would want to use heavier fat milk and more sugar. Usually, an egg custard ice cream is 2 cups milk and 1 cup sugar.
And you would want to cook it before you put it into the ice cream freezer. Some people may not worry about food safety with their eggs, but I do. The only thing that comes near what you are talking about is if you cook the custard too long. Then, you would have a toughness to the custard. I just made one from a different recipe online, and although the flavor is not right, making the pie was just as easy. I bought frozen pie crusts.
Cook them for 10 minutes and cool. Pour in THIS custard mix, and it should be perfect. The other one had way too much sugar and way too much nutmeg.
They should be all over the internet. I suggest preheating the oven to with the pan of hot water inside. Once preheated, set your custard dish into the pan of water and lower oven to the suggested in the recipe. Baking time is really going to depend on the size of vessel you use. I used a corningware round casserole and my bake time was 1 hour and 20 min. I also added a little lemon zest to the mix and was a delicious addition.
My mom gives it 5 stars and I fully agree. The taste was sublime. This is my go-to from now on. Thanks so much for posting this recipe! Tried this recipe out tonight. Getting ready to pull it out of the oven. Fingers crossed. Thank you so much for this recipe I love old fashion custard and since I am in the process of a move I cannot find the box with my cookbooks in it. I had 4 cups of milk that was at its expiration date but was not bad so I wanted to use it up what better way than some old fashion custard, now I just have to wait for it to come out of the oven.
I used Granular Swerve and reduced amount slightly I prefer less sweet custard. Swerve is an equivalent measure for sugar, but my first try I figured I could sprinkle some on top if needed or add some fruit. It was perfect at lower amount. I made this recipe for the first time last night and it was great!!
I am not a fan of nutmeg, but absolutely love cinnamon, so made the following changes to this recipe with great results and amazing flavor! I also did 2 tsps. I also used a hand mixer on low to mix the hot milk in with egg mixture. It worked very well and my custard was very smooth. Before I put it in the oven, I sprinkled the top of each dish with a premixed cinnamon sugar combination. The addition of cinnamon both in and on top of the custard made it so good!! For the temp.
I used 10 glass custard cups. I have made this recipe a few times now and really love it! The 2nd time I made it, I had to use powdered milk.
I decided to mix the milk first, but then forgot to temper the egss with the milk. Since it was too late, I figured I would just chance it since I have seen others skip that step. The custard came out perfectly! I do use the water bath by lining a cake pan with flat silicone pot holders to prevent vessel slippage. One word of warning: it is done before it looks done. Remove it form the oven anyway.
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