Silky smooth, Baked Custard is always a welcome dessert (warm or cold). Easy to make family favorite amongst all ages !
Baked Custard is another one of my all time favorite desserts. We usually prefer this delicious treat cold, but slightly warm is just as good.
Today’s recipe is one of those melt-in-the-mouth types, which of course is always a delight. Served with whipped cream and perhaps a toffee, caramel or chocolate sauce drizzle and you have a winner.
What I like most, is that Custard is popular to all ages. Therefore you can whip it up, and chances are that your family or friends would all enjoy this delicious treat.
More Sweet Treat recipes you might like:
- White Chocolate Raspberry Cheesecake (No-Bake)
- Magic Chocolate Custard Cake
- Amarula Chocolate Caramel Cake
- Blueberry Lemon Meringue
- Chocolate Caramel
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Baked Custard
Baked Custard
Ingredients
- 5 large Eggs
- ¾ cup Caster Sugar (Superfine Sugar)
- ½ t Salt
- 1 can 410 grams Evaporated Milk
- 1 cup Water
- 1 t Vanilla Essence
- ¼ t Ground Nutmeg to sprinkle
- Whipped Cream to serve (optional)
- Toffee Sauce to drizzle (optional)
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – spray 6 x 3/4 cup (180ml) ramekins or similar oven proof dishes, with cooking oil.
- Beat together the Eggs, Caster Sugar and Salt – add the Evaporated Milk, Water and Vanilla – mix well
- Pour into the prepared ramekins and sprinkle over a little Nutmeg
- Place the ramekins in a large, deep oven dish – add hot water to the dish, up to 2.5cm (1 inch) of the ramekins
- Bake 35 – 40 minutes or until a tester comes out clean – remove from the oven and take out each ramekin – let cool and then chill until fully set (about 2 hours)
Notes
-
Serve with whipped cream and drizzle over some sauce (if using)
Serve with whipped cream and drizzle over some sauce (if using).
Rachel
Sunday 30th of August 2020
I love custard! My Mom made it all the time for us. But, I have one question, do you use the whole egg or just the yolks? In other recipes, I see that only the yolk is used, so I want to be sure! ? Thanks! Rachel
Linda Nortje
Sunday 30th of August 2020
Hi Rachel, I use whole eggs (white and yolk). Hope you enjoy the recipe as much as we do ? !
Cindy Eikenberg, Little Miss Celebration
Wednesday 29th of January 2014
Linda - a new blog! Was I ever surprised when I clicked on your link - a happy surprise! :) You are one busy lady - and can I tell you how much I adore custard? This looks wonderful and comforting! Thank you so much for joining us and sharing at Best of the Weekend - pinned! Hope you are having a wonderful week!
Lynn Huntley
Monday 27th of January 2014
I love custard but I always forget to make it:) Looks delicious. Thanks for sharing at Four Seasons Blog Hop~ Lynn @ Turnips 2 Tangerines
Betsy Pool
Monday 27th of January 2014
Looks so delicious!! Thanks for linking up to Take it on Tuesday!!~ Betsy @ Romance on a dime
Kelly Burtelson
Sunday 26th of January 2014
Oooh! Looks like the perfect winter comfort food, yum! ~Kelly @ Eyes On The Source