Baked Custard


2 eggs
2 Tablespoon sugar
Pinch of salt
2 cups milk
1/2 teaspoon vanilla

Makes 4 servings.

  • Beat the eggs slightly, add the sugar and salt, and continue beating while adding the milk. Add the vanilla.
  • Pour mixture into a buttered baking dish or individual baking dishes and place in a moderately hot oven (375º F/190º C) in a pan of warm water.
  • Bake until the custard is set, testing with the eating knife. If the blade comes out clean, it may be known that the custard is sufficiently baked, but if the mixture sticks to the knife, the custard requires more baking.
  • When done, remove from the heat, cool at once, and serve cold.

The water in the pan should not boil, as this tends to make the custard whey, or separate.

Before the knife blade is inserted, however, the skin that covers the custard must be broken; if this is not done, the skin is sure to cling to the knife.

Real Cooking

Did You Know?
Practically no special skill is required in the preparation of baked custard, but care must be taken during the baking in order that the right temperature be applied for the proper length of time.

Custard of this kind is quickly made and finds favor with most peeople. It may be baked in individual baking dishes and then served in these or it may be cooked in a large baking dish and served either before or after it is placed on the table.

Individual baking dishes are perhaps more satisfactory, for, as there is a smaller amount of material, the heat can penetrate more quickly and evenly to the center.

Whatever kind of dish is used, however, should be placed in a pan of warm water, so that the custard will bake evenly.