Egg Custard for REAL People

Introduction: Egg Custard for REAL People

About: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just sick of living in a throw away society. Why should we buy everything we need, when buildin…

I don't know about you, But I LOVE custard. My only complaint, Is whats up with those tiny bowls? They always leave me wanting. (Another bowl!!) I'm here to fix all that today, With my HUGE recipe for egg custard!

This recipe is for a 9"x13" baking dish, And makes a custard that is silky smooth, And tastes GREAT!

Step 1: Step 1 : Ingredients

9 Cups of whole milk

12 Eggs

1 1/2 cups of sugar

4 1/2 tsp. vanilla

3/4 tsp. salt

Ground cinnamon

Step 2: Baking Prep

Heat your oven to 350 degrees Fahrenheit.

Lightly grease a 9"x13" glass baking pan.

Prepare a hot water bath in a larger roasting pan, for your glass pan to sit in while it bakes.

This is important, because it prevents your custard from burning. The water does not need to be boiling, but hot.

Step 3: Mixing

Heat your milk until its quite hot, but not to boiling. just until its good and steaming.

While it's heating, prepare your eggs, sugar, vanilla, and salt, by mixing them until blended, But not to the point they get foamy.

Once mixed, Add the hot milk to the mixture, and mix until well blended.

Step 4: Cooking

Pour your blended mixture into your baking dish, and sprinkle lightly with cinnamon.

Place it in the water bath in the oven, and cook for 40 minutes.

When done, remove carefully from oven, And allow to cool until warm.

Great served warm, or cold, And this way your bowl can be as big as you want ;)

Until next time, ENJOY!!

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Margie D
Margie D

2 years ago

Can this recipe be halved and baked in a smaller pan? Must the pan be glass?


Reply 1 year ago

Yes, you can make it in halves, but I only ever use glass, so I can't answer that for you. I make this myself in basically the half portion because there is only two of us here, and I am the only one who eats it! I think if I had a 9 × 13 pan of it available, I wouldn't need a smaller dish - I would just sit myself down with the big dish and a spoon, and have at it!!😋 Smaller containers tend to have a somewhat "tempering effect," since I know this is all98 I've got until I have to make more, I don't just dig in with abandon, and try to make it last - at least a couple of days!!😄
Anyway, this is basically my recipe, with a couple of changes. I've found that with not using any salt, the egg mixture doesn't get tougor somewhat rubbery, but stays smooth and more like pudding. And the smooth, creamy, lightly sweet flavor is much more enjoyable.
I found that out be accident one day, when I got a little and didn't realize I had forgotten to add the salt until it was almost done cooking! It was much more dense as well.
And I've never used a water bath for the dish either. So, I can't say what kind of change it makes in not using one, since I've never had it to compare with.🤷🏼‍♀️
But, basically, it's about the same as this recipe as far as ingredients is concerned. Except, instead of cinnamon, try using a light, even sprinkle of nutmeg, instead. Especially around the Holidays, when people are in the mood for Egg Nog, especially the "virgin" type, without liquor. Great for kids parties! Especially with a "spritzen" of whipped cream on top.
Another modification, which doesn't change the ingredients, just the assembly, is to dissolve the sugar in the hot milk, before pouring the hot milk into the egg mixture, slowly so as not to "cook" the eggs when beginning to combine them. I had someone ask once about how to avoid the custard to get all watery before serving. The only difference between my recipe and the one that was presented, was doing that, and I had not ever had any trouble with that happening. So, I suggested doing it, and apparently that seemed to solve their problem! So, if you ever have that trouble, you might give it a try.
As for the half size, the directions given are fine, but the timing doesn't need much adjustment. I cook mine at 350° or just a little bit below (I have an old oven, and it has to be fiddled with to get the temp to come out right!) and it usually takes between 30 and no more than 38 minutes to come out right. I seem to get the best results when the center of the mixture is still kind of jiggly, so I take it out, and set the hot dish down on a free stove burner to be cold and still able to get air around the bottom, and since I use a round casserole dish to cook it in, I turn an aluminum pie pan upside down on top of the dish to start letting it finish in its own heat. Once it's been cooling that way for at least a couple of hours, I put it in the refrigerator with the plastic lid that goes with it loosely on top, not sealed. Once it's cooled all the way through, it's perfect! At least it's perfect for me! If you want it firmer, then just cook it a few minutes longer, until it's not jiggly in the middle, and go from there.
Hope you find all this helpful! Enjoy!