For an extra smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the crust. If you don't have pie weights, dried rice works just as well for blind baking the crust. Keep a close eye on the crust during the last 15 minutes of baking, even with foil, to prevent it from burning.
Homemade Baked Egg Custard
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS137
Indulge in the comforting embrace of this classic egg custard, a dessert that whispers of simpler times. With a delicate balance of sweetness and a velvety smooth texture, this baked custard is an effortless yet elegant treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol96 mg
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Fiber1 g
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Protein7 g
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Saturated Fat6 g
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Sodium270 mg
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Sugar17 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare for Baking: Gather all your ingredients. Preheat your oven to 400 degrees F (200 degrees C). (Prep time: 5 minutes)
02 Step
Recipe View 5 mins Prepare the Crust: Gently place the unbaked pie crust into a 9-inch pie plate, ensuring it covers the bottom and sides evenly. Crimp the edges for a decorative touch, if desired. (Prep time: 5 minutes)
03 Step
Recipe View 8 mins Blind Bake the Crust: Line the bottom of the pastry with aluminum foil or parchment paper. Fill with dried beans or pie weights to prevent the crust from puffing up during baking. Bake in the preheated oven for 8 minutes. (Bake time: 8 minutes)
04 Step
Recipe View 5 mins Continue Baking Crust: Carefully remove the lining and beans or weights. Continue baking until the crust is set and dry to the touch, approximately 5 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). (Bake time: 5 minutes)
05 Step
Recipe View 10 mins Cool the Crust: Allow the pastry to cool for about 10 minutes while you prepare the custard filling. (Cool time: 10 minutes)
06 Step
Recipe View 10 mins Make the Custard Filling: In a mixing bowl, beat the eggs and sugar together using an electric mixer until well combined and slightly pale. Beat in the vanilla extract. Gradually stir in the milk until fully incorporated, ensuring a smooth mixture. (Prep time: 10 minutes)
07 Step
Recipe View 5 mins Assemble and Bake: Pour the custard mixture carefully over the partially baked pie crust. Be mindful that the crust will be quite full. Sprinkle the top of the filling with freshly ground nutmeg. (Prep time: 5 minutes)
08 Step
Recipe View 40 mins Bake the Custard: Bake in the preheated oven until the custard is set, but still has a slight jiggle in the center. A sharp knife inserted near the center should come out clean, about 40 minutes. To prevent overbrowning of the crust edge, cover it with foil for the last 15 minutes of baking. (Bake time: 40 minutes)
09 Step
Recipe View 1 hrs Cool and Serve: Allow the baked egg custard to cool completely before serving, about 1 hour. This allows the custard to fully set and develop its flavors. (Cool time: 1 hour)
10 Step
Recipe View Chill and Serve (Optional): For an even more refreshing experience, chill the custard in the refrigerator for at least 2 hours before serving. Garnish with an extra dusting of nutmeg before serving, if desired.
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Please Rate
Anibal Weissnat
Jan 6, 2025The tip about straining the custard made a huge difference in texture. Thanks!
Duane Crooks
Jul 17, 2024This recipe is foolproof! My family absolutely loved it.
Shawna Dooley
Apr 9, 2024I added a little lemon zest to the custard for a bright, citrusy flavor. Delicious!