Prep 20 mins
Cook 15 mins
Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand.
- Mix well: eggs, sugar, salt, and vanilla.
- SLOWLY stir in scalded milk.
- Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
- Pour mixture into pan.
- Dash nutmeg over top.
- Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
- If making a pie, pour into 9" pie shell. Let pie set.
Thank you, Mammamia #2! My mother lost her old faithful recipe, and guess what? This was it! I used it make a Peach Custard Pie with the Pecan Crust #272116 as the crust base, with the custard poured over the peaches. It turned out wonderful, with the custard turning out tasty and set even though I messed with it like I did with the peaches. By the way, with the crust and 2 cups of peaches at the bottom, it overfilled a nine-inch, deep pie pan. I imagine that size would hold this custard amount by itself easily, if anyone wondered. Wonderful recipe and now I know where to go to when Mom needs her custard fix.
I trippled thin recipe and cooked it in a 9x13 pan. It was delicious. The flavor and texture was good. Had to bake it about 20 min on 425. I forgot to scald the milk. could this be why it got watery? I will definitely try this again.
I skipped the crust on this one just out of preference. Came together nicely - we liked it! Made for my 3 chefs 2008.