Simple Custard

  • Save

There is beauty in simplicity. Eggs, sugar, and milk. That is all you need for a good custard. My mother in law makes custard all the time, this is a recipe she likes to use. It has a subtle sweetness, which allows the flavor of the milk and eggs to really stand out. If you wear dentures, feel free to take them out so that your gums can appreciate the textural warmth that a custard provides.

Steps to make Simple Custard:


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


Subscribe to get our latest content by email.

    Simple Custard

    Simple is good. Eggs, milk, and sugar. All three of those are in your fridge as we speak. Put them to use and make a custard, a Simple Custard.
    3.50 from 2 votes
    Print Pin Rate
    Course: Dessert
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 6


    • 4 eggs
    • ½ cup sugar
    • ½ teaspoon salt
    • 1 teaspoon vanilla
    • 4 cups milk
    • ½ teaspoon nutmeg


    • Preheat the oven to 350°F.
      In a medium/large bowl, use an electric mixer on medium-low speed to beat the eggs for around 30 seconds
    • Add the sugar, salt, vanilla, and mix everything together.
    • Add the milk to a separate container and microwave in 1 minute increments, until the milk reaches around 180°F. Stir the milk after each increment and check the temperature with a cooking thermometer before heating it again. It takes about 5-6 increments to reach 180°F.
    • Take 1 cup of the hot milk and SLOWLY pour it into your egg mixture, continue to stir with your mixer constantly as you are pouring the milk.
    • Now you can slowly pour the remainder of the milk into the egg mixture while mixing continuously. Continue to mix for 30 seconds.
    • Get some oven proof containers (mugs or cups work) and place them inside an oven proof pan. (ideally you want a pan that is around the same height as the containers you're putting inside them). Now fill each container with the completed egg/milk mixture.
    • Heat up a bunch of water (not boiling, but almost) and pour it into the pan until the water around the containers is about at the level of the egg/milk mixture. Be careful so you don't get water in the individual containers.
    • Put the pan in the oven, try not to burn yourself or spill, and bake at 350°F for about 40 minutes. You'll know it's done when a knife comes out of the custard clean. The bigger the containers you use for the custard, the longer it will take. If it is not done when you test it, leave it in for 5 minutes, test with a knife, and repeat as needed.
    • I think it's best refrigerated, but you can eat it hot out of the oven if you want.
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Why cook custard in a water bath?

    If eggs get too hot, they will curdle, leaving your custard as a gross half liquid/half chunky monster. We don’t want the top of the custard to overheat while the middle hasn’t even cooked.

    Cooking the custard in a water bath allows the custard to cook evenly. As the oven heats the water gradually, your custard in turn heats gradually. The water bath ensures an even, consistent cooking environment for the custard. That is why it is helpful to have the water level even with the level of the custard.

    Half of the art of cooking is just getting things to the right temperature. It’s not too complicated, just get a good thermometer and you’re on your way to culinary success!

    Get your cooking temperatures perfect!

    • Save

    Similar Recipes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    • Save

    Share this content and help us get the word out!

    Share via
    Copy link
    Powered by Social Snap