Old Fashioned Baked Custard Recipe

Grandma's old fashioned baked custard recipes will transport you back in time. Imagine her farm kitchen with the old blue enameled coffee pot perking merely on the stove.

Out of the oven comes her favorite homemade baked egg custards, creamy sweet and so delicious. Now, you can enjoy making them whenever you crave a little comfort food.


Mary Lee Taylor's Old Fashioned Baked Custard Recipe

Mary Lee Taylor Recipes (c.1940)

Baked Royal Cup Custards

Recipe makes two (2) custard servings.

1. Turn on oven; set at slow (325°F).
2. Mix together 1 slightly beaten egg yolk, 1-1/2 tablespoons brown sugar, pinch of salt, 1/2 teaspoon vanilla extract.
3. Stir in mixture of 1/2 cup PET Evaporated Milk, 2 tablespoons water.
4. Beat until stiff, but not dry 1 egg white.
5. Continue beating while adding 1-1/2 tablespoons brown sugar.
6. Fold milk mixture slowly into egg white mixture. Pour into 2 custard cups.
7. Sprinkle over top 1-1/2 tablespoons chopped nuts.
8. Set in pan containing about 1/2 inch of hot water.
9. Bake 45 minutes (325°F), or until knife inserted near outer edge comes out clean.
10. Cool; garnish if desired, with equal portions of 1 teaspoon jelly or marmalade.

Enjoy serving this delicious custard dessert.

Mom's Old Fashioned Baked Custard Recipe

Mom's Recipe Scrapbooks (c. 1920s)

Baked Egg Custard

Whites of four eggs, one cupful of granulated sugar, one teaspoonful of vanilla, one and one-half pints rich milk.

Stir the eggs, sugar and vanilla together. Add the milk, heated, but not boiled, and strain.

Pour into custard cups; stand in a pan of hot water and bake in a moderate oven (325°F) until firm in the center.

Test by running a knife into the custard; if it comes out clear, it is done.

Old Fashioned Baked Custard Recipe From Hotel Grenoble

My Pet Recipes Tried and True (1900)

Grenoble Small Cup Custards

Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or molds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven. —Mr. Joseph Fleig, former Baker to Hotel Grenoble, New York City