Baked Custard With Berries

Total Time
55mins
Prep 10 mins
Cook 45 mins

This recipe is from the Betty Crocker 1971 recipe card set. I posted it in response to a request for recipe on the boards. The recipe can easily be cut in half for six servings. Note to World Tour participants - I believe the ingredients are typical for the Canada region.

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Blend eggs, sugar, salt and vanilla.
  3. Gradually stir in scalded milk.
  4. Pour into twelve 6 oz custard cups.
  5. Sprinkle with nutmeg.
  6. Place cups in 2 baking pans, 13 X 9 X 2.
  7. Pour very hot water into pans to within 1/2 inch of tops of cups.
  8. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
  9. Remove cups from water and chill.
  10. Unmold and top with fresh sweetened berries.
  11. May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.
Most Helpful

5 5

I have loved egg custard ever since I was a little girl. My mom used to make it for me all the time. This is a delicious recipe. I like to add just a touch more sugar to my custard. I will serve this custard with sliced strawberries sprinkled with sugar.

LOVED IT! PanNan, this is pure comfort food! I used freshly ground nutmeg and topped it with raspberries, but it was so good it wouldn't need a topping. Thank you for posting! Made for ZWT, please see my rating system as I rate tougher than most.

Super fantastic!! The best custard I have ever made.