Total Time
50mins
Prep 5 mins
Cook 45 mins

From Mom's notebooks

Ingredients Nutrition

  • 4 eggs, lightly beaten
  • 12 cup sugar
  • 14 teaspoon salt
  • 1 teaspoon vanilla
  • 1 quart whole milk, warmed

Directions

  1. Preheat oven to 325°F.
  2. Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
  3. Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
  4. Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
  5. Serve warm or cold.
Most Helpful

5 5

This is DH's ideal dessert. It came out rich and smooth. I added two extra (farm fresh) eggs and 50% more sugar (for his tastes) and baked this at 300 F. It was done (set at the edges) at 60 minutes. This yielded 10 servings for me (using 3/4 cup size ramekins). Like Sharon, I sprinkled (freshly grated) nutmeg over them before baking. So creamy and delicious!

5 5

This was just perfect comfort food! I used two small ramekins and two larger ones. I cooked the smaller ones 45 minutes and cooked the larger ones about 10 more minutes. So creamy! I might have added just a pinch more sugar. Just wonderful. Thanks! Made for PAC-Fall 2009.