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Nutmeg Egg Custard
By Chef #340291 on April 08, 2011
1 Reviews
- Prep Time: 10 mins
- Total Time: 1 hrs 10 mins
- Serves: 5-8, Yield: 1.0 cup
About This Recipe
"This is from my Grandma's recipe, but I have changed it over ther years. My family loves this for breakfast and it is a tradition on Christmas morning with hot cinnamons rolls."
Ingredients
- 11 eggs, slighly beaten
- 1/4 teaspoon salt
- 1 cup sugar
- 4 cups scalded milk
- 1 teaspoon vanilla
- nutmeg
- cinnamon
Directions
- warm milk either in microwave or on stove top.
- combine eggs, salt, and sugar.
- add milk slowly stirring constantly.
- add vanilla.
- pour into heavy pyrex casserole dish (square deep ones work best) or custard cups.
- sprinkle with nutmeg & cinnamon.
- place in a cake pan 1/4 the way filled with water.
- bake at 350 for an hour or till knife comes out clean.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (216 g)
Servings Per Recipe: 5
- Amount Per Serving
- %
- Calories 439.4
- Calories from Fat 158
- 36%
- Amount Per Serving
- %
- Total Fat 17.6g
- 27%
- Saturated Fat 7.8g
- 39%
- Cholesterol 436.5mg
- 145%
- Sugars 40.4 g
- Sodium 368.6mg
- 15%
- Total Carbohydrate 49.9g
- 16%
- Dietary Fiber 0.0g
- 0%
- Sugars 40.4 g
- 161%
- Protein 20.2g
- 40%
Reviews
-
"Yummy! We loved this quick and easy egg custard. I was looking for an egg custard recipe to use up an abundance of eggs that I have, due to my hens laying eggs like crazy. Most of the recipes I found used 3 or 4 eggs. Then I came across this recipe, and boy am I glad that I did. Not only does it use almost a dozen eggs, but it has that wonderful rich, eggy flavor that is reminiscent of the egg custard my grandmother made when I was a kid. The nutmeg adds a special touch to the custard. I've already made this recipe twice, and I know I'll be making it a lot. Thank you for sharing this wonderful recipe...it is definitely a keeper!!"
By Bayhill on August 26, 2012 | 1328114
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