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Baked Custard


2 cups milk, scalded
3 eggs, slightly beaten
⅓ cup sugar
1 teaspoon vanilla
⅛ teaspoon salt
Nutmeg or coconut


Serves: 6


Scald milk, let cool slightly. Combine eggs, sugar, vanilla and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil. Set baking dish on a trivet or meat rack in. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 ½ hours or until knife inserted in custard comes out clean. Serve warm or chilled.

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