14 Delicious Old Time Egg Custard Recipes

Back in the day, nothing said comfort like a creamy, dreamy egg custard. Whether it was grandma’s secret recipe or a church potluck staple, these old-time favorites have stood the test of time. Dive into our roundup of 14 Delicious Old Time Egg Custard Recipes and rediscover the simple joy of this classic dessert. Trust us, your taste buds will thank you!

Classic Old Time Egg Custard

Just when you thought comfort food couldn’t get any cozier, along comes this Classic Old Time Egg Custard to prove you wrong. It’s like a warm hug from your grandma, if your grandma was a dessert.

Ingredients

• 2 cups whole milk
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with butter.
2. In a medium saucepan, gently heat the whole milk over medium heat until it’s just about to simmer, then remove from heat. Tip: Stir occasionally to prevent a skin from forming on the milk.
3. In a large bowl, whisk together the lightly beaten eggs, granulated sugar, pure vanilla extract, ground nutmeg, and a pinch of salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
5. Strain the mixture through a fine-mesh sieve into the prepared pie dish to ensure a silky smooth custard.
6. Sprinkle the top with a little extra nutmeg for that classic look and flavor.
7. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish to create a water bath. Tip: This gentle cooking method prevents the custard from curdling.
8. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. Tip: The custard will continue to set as it cools.
9. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to chill and firm up.

Lusciously smooth with a whisper of nutmeg, this custard is a testament to the beauty of simplicity. Serve it chilled with a drizzle of caramel or a sprinkle of fresh berries for a touch of elegance.

Old Time Egg Custard with Nutmeg

There’s something undeniably comforting about a dish that whispers sweet nothings of nostalgia right into your taste buds, and this Old Time Egg Custard with Nutmeg does just that—with a sprinkle of sass.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with unsalted butter.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until it reaches a bare simmer, then remove from heat immediately to avoid scalding.
3. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, freshly grated nutmeg, and fine sea salt until fully combined.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Strain the custard mixture through a fine-mesh sieve into the prepared pie dish to ensure a silky smooth texture.
6. Sprinkle the top with an additional pinch of freshly grated nutmeg for that signature cozy flavor.
7. Place the pie dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish to create a water bath.
8. Bake for 40-45 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
9. Remove from the oven and water bath, then allow to cool to room temperature before refrigerating for at least 2 hours to fully set.

Finished with a flourish, this custard is the epitome of creamy decadence, with the nutmeg adding a warm, spicy note that dances on the palate. Serve it chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of elegance.

Old Time Egg Custard Pie

Ladies and gentlemen, prepare to time-travel with your taste buds because this Old Time Egg Custard Pie is like a delicious blast from the past, wrapped in a flaky crust and sprinkled with nostalgia. It’s the kind of dessert that whispers sweet nothings to your soul, promising a creamy, dreamy bite every time.

Ingredients

• 1 1/2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the granulated sugar and lightly beaten pasture-raised eggs until the mixture is smooth and slightly pale.
3. Gradually stir in the whole milk and heavy cream, blending until the mixture is homogenous.
4. Add the pure vanilla extract and freshly grated nutmeg, whisking gently to incorporate the flavors evenly.
5. Place the unbaked 9-inch pie crust on a sturdy baking sheet to prevent spills and carefully pour the custard mixture into the crust.
6. Bake in the preheated oven for 45 to 50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
7. Remove the pie from the oven and let it cool to room temperature on a wire rack, allowing the custard to firm up perfectly.

Just imagine slicing into this pie to reveal its silky, smooth interior, with each bite offering a perfect balance of sweetness and spice. Serve it chilled with a dollop of whipped cream or enjoy it as is for a truly timeless treat.

Old Time Egg Custard with Vanilla

Hold onto your hats, folks, because we’re about to dive into a dessert that’s as comforting as your grandma’s hug—Old Time Egg Custard with Vanilla. This silky, dreamy concoction is the stuff of legends, perfect for when you’re craving something sweet but not overly complicated.

Ingredients

• 2 cups whole milk
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/8 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with butter.
2. In a medium saucepan, gently heat the whole milk over medium-low heat until it’s just warm to the touch, about 110°F (43°C). Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together the lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, and fine sea salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Strain the mixture through a fine-mesh sieve into the prepared pie dish to ensure a silky smooth custard.
6. Sprinkle the freshly grated nutmeg evenly over the top for a hint of warmth and spice.
7. Place the pie dish in a large baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish, creating a water bath.
8. Bake for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center. Tip: The custard will continue to set as it cools.
9. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 2 hours to chill thoroughly. Tip: Cover loosely with plastic wrap to prevent a skin from forming.

So there you have it—a custard that’s as smooth as jazz and just as timeless. Serve it chilled with a drizzle of caramel or a sprinkle of fresh berries for a little extra pizzazz.

Old Time Egg Custard with Cinnamon

Y’all ready to time-travel to grandma’s kitchen with a dessert that’s as comforting as a hug? This Old Time Egg Custard with Cinnamon is the creamy, dreamy throwback you didn’t know you needed, spiced just right to make your taste buds do a happy dance.

Ingredients

• 2 cups whole milk, preferably organic
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon, plus extra for dusting
• 1/8 tsp freshly grated nutmeg
• Pinch of fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with butter.
2. In a medium saucepan, gently heat the whole milk over medium-low heat until it’s just warm to the touch, about 110°F (43°C). Avoid boiling to prevent a skin from forming.
3. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and a pinch of fine sea salt until fully combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Strain the custard mixture through a fine-mesh sieve into the prepared pie dish to ensure a silky smooth texture.
6. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish for a water bath.
7. Bake for 40-45 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
9. Dust the top with additional ground cinnamon for a spicy finish.

Delightfully smooth with a whisper of spice, this custard is a nostalgic nod to simpler times. Serve it chilled with a dollop of whipped cream or alongside fresh berries for a modern twist.

Old Time Egg Custard Tart

Gather ’round, dessert lovers, because we’re about to time-travel to the golden era of sweets with a recipe that’s as comforting as your grandma’s hug but with a fancy twist that’ll make your taste buds do the cha-cha.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 2 tbsp granulated sugar
• 3 tbsp ice water
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 2 cups whole milk, warmed to 110°F
• 1 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a large bowl, combine the sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Stir in 2 tbsp of granulated sugar, then gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: The dough should be pliable but not sticky.
4. Roll out the dough on a lightly floured surface to fit your tart pan. Press it gently into the pan and trim the excess. Chill for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a medium bowl, whisk together the lightly beaten eggs and 1/2 cup granulated sugar until smooth. Gradually whisk in the warmed milk and vanilla extract. Tip: Tempering the eggs with warm milk prevents curdling.
7. Strain the custard mixture through a fine-mesh sieve into the pre-baked crust. Sprinkle with freshly grated nutmeg.
8. Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. Tip: Overbaking can cause the custard to crack, so keep an eye on it.
9. Allow the tart to cool completely on a wire rack before serving.

Oozing with creamy, velvety custard encased in a buttery, flaky crust, this tart is a nostalgic nod to simpler times. Serve it with a dollop of whipped cream or a side of fresh berries for a modern twist that’ll have everyone asking for seconds.

Old Time Egg Custard with Caramel

Unbelievably simple yet divinely decadent, this Old Time Egg Custard with Caramel is like a sweet whisper from grandma’s kitchen, promising to transport you back to the good ol’ days with just one spoonful. It’s the kind of dessert that doesn’t need a fancy introduction because, let’s face it, caramel and custard are a match made in heaven.

Ingredients

• 1 cup granulated sugar, for caramel
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar, for custard
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven, filled halfway with hot water.
2. In a heavy-bottomed saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it turns a deep amber color, about 5-7 minutes. Tip: Keep a close eye on the sugar to prevent burning.
3. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, 1/2 cup granulated sugar, vanilla extract, and fine sea salt until smooth. Tip: Strain the mixture through a fine-mesh sieve to ensure a silky texture.
5. Gently pour the custard mixture over the hardened caramel in the baking dish.
6. Place the baking dish into the prepared water bath in the oven. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. Tip: The water bath ensures gentle, even cooking.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.

Glory in the contrast of the creamy custard against the sticky-sweet caramel, a duo that’s as timeless as it is tantalizing. Serve chilled, perhaps with a sprinkle of flaky sea salt or a dollop of whipped cream, to elevate this classic to new heights.

Old Time Egg Custard Pudding

Feeling nostalgic for a dessert that whispers sweet nothings of grandma’s kitchen? Let’s whip up an Old Time Egg Custard Pudding that’s smoother than a jazz saxophonist and just as comforting.

Ingredients

• 2 cups whole milk, preferably organic
• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with unsalted butter.
2. In a medium saucepan, gently heat the whole milk over medium heat until it’s just about to simmer, then remove from heat. Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together the lightly beaten eggs, granulated sugar, pure vanilla extract, freshly grated nutmeg, and fine sea salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Tip: This prevents the eggs from scrambling.
5. Strain the mixture through a fine-mesh sieve into the prepared pie dish to ensure a silky smooth custard.
6. Sprinkle the top with an additional pinch of freshly grated nutmeg for that classic speckled look.
7. Place the pie dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish. Tip: This water bath method ensures even cooking.
8. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 2 hours.

This custard pudding is the epitome of creamy indulgence, with a velvety texture that melts in your mouth and a flavor that’s rich yet delicately sweet. Serve it chilled with a drizzle of caramel or a sprinkle of cinnamon for an extra touch of elegance.

Old Time Egg Custard with Raisins

Let’s whisk you back to grandma’s kitchen with this Old Time Egg Custard with Raisins—a dessert so comforting, it’s like a hug in a dish. Perfect for when you’re feeling nostalgic or just really need to impress your in-laws with your ‘vintage’ culinary skills.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 cup raisins
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with the melted unsalted butter.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until just simmering, then remove from heat. Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together the lightly beaten pasture-raised eggs, granulated sugar, and pure vanilla extract until smooth.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Tip: This prevents the eggs from scrambling.
5. Strain the custard through a fine-mesh sieve into the prepared pie dish to ensure a silky texture.
6. Sprinkle the ground nutmeg and raisins evenly over the custard.
7. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish. Tip: This water bath ensures gentle, even cooking.
8. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 2 hours.

Buttery smooth with a hint of nutmeg and sweet bursts of raisins, this custard is a testament to simplicity. Serve it chilled with a dollop of whipped cream or, for a twist, a drizzle of caramel sauce to take it from old-timey to outright decadent.

Old Time Egg Custard with Coconut

Y’all ready to time-travel with your taste buds? This Old Time Egg Custard with Coconut is like a hug from your grandma, if your grandma was a pastry chef with a penchant for tropical vacations. It’s creamy, dreamy, and just a little bit nutty—kind of like your uncle Bob after his yearly trip to Vegas.

Ingredients

• 1 cup granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large mixing bowl, whisk together the granulated sugar and lightly beaten pasture-raised eggs until the mixture is pale and slightly thickened.
3. Gradually pour in the whole milk and heavy cream, whisking continuously to ensure a smooth consistency.
4. Stir in the pure vanilla extract, unsweetened shredded coconut, and fine sea salt until well combined.
5. Pour the custard mixture into the prepared pie dish and sprinkle the ground nutmeg evenly over the top.
6. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish to create a water bath.
7. Bake for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
8. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 2 hours to set completely.

Whisk yourself away to dessert heaven with this custard’s velvety texture and the subtle crunch of coconut. Serve it chilled with a drizzle of caramel or a sprinkle of toasted coconut flakes for an extra touch of decadence.

Old Time Egg Custard with Lemon Zest

Picture this: a silky, dreamy egg custard that whispers sweet nothings to your taste buds, with a zesty lemon twist that’s like a surprise party in your mouth. It’s the kind of dessert that makes you want to write home about—or at least post a drool-worthy Instagram story.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• Zest of 1 lemon, finely grated
• 1/8 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease six 6-ounce ramekins with butter.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until steam begins to rise, but do not boil. Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together the lightly beaten eggs, granulated sugar, vanilla extract, lemon zest, and fine sea salt until well combined.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Tip: This step is your secret weapon against lumps.
6. Divide the custard evenly among the prepared ramekins and place them in a large baking dish.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath. Tip: This gentle heat is key to a custard that’s creamy, not rubbery.
8. Bake for 35-40 minutes, or until the custards are set but still slightly wobbly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.

Just imagine the first spoonful: a velvety custard with a bright lemon zing that dances across your palate. Serve it with a sprinkle of extra lemon zest or a side of fresh berries for a dessert that’s as beautiful as it is delicious.

Old Time Egg Custard with Bourbon

Today, we’re diving fork-first into a dessert that’s as smooth as your grandpa’s dance moves at a wedding—Old Time Egg Custard with Bourbon. This boozy, creamy delight is the culinary equivalent of a warm hug, with a kick that’ll make you wink at your reflection.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 tbsp high-quality bourbon
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie dish with unsalted butter.
2. In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until just simmering, then remove from heat. Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together lightly beaten pasture-raised eggs, granulated sugar, and fine sea salt until smooth.
4. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Tip: This prevents scrambling—nobody wants dessert with a side of omelet.
5. Stir in pure vanilla extract and high-quality bourbon until fully incorporated.
6. Pour the custard mixture into the prepared pie dish and sprinkle with freshly grated nutmeg.
7. Place the pie dish in a large baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish. Tip: This water bath ensures gentle, even cooking.
8. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 2 hours.

Decadently smooth with a whisper of bourbon warmth, this custard is a velvet dream. Serve it in delicate teacups for a touch of whimsy, or go full-on Southern and pair it with a shortbread cookie for dipping.

Old Time Egg Custard with Chocolate

Craving a dessert that’s like a cozy hug from your grandma but with a chocolatey twist? Our Old Time Egg Custard with Chocolate is here to whisk you back to simpler days, with a decadent spin that’ll make your taste buds dance.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup high-quality cocoa powder
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease 4 ramekins with butter.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until just simmering, then remove from heat.
3. In a large bowl, whisk together the lightly beaten eggs, granulated sugar, cocoa powder, vanilla extract, and fine sea salt until smooth.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
5. Divide the custard evenly among the prepared ramekins and place them in a baking dish.
6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
7. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.

Lusciously smooth with a rich chocolate depth, this custard is a dream. Serve it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of elegance.

Old Time Egg Custard with Berries

Venture into the realm of retro desserts with this Old Time Egg Custard, a creamy dream that’s been jazzed up with a riot of berries for a modern twist. It’s like your grandma’s secret recipe, but with a splash of today’s flair—because who says tradition can’t have a little fun?

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease six 6-ounce ramekins with butter.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until just simmering, then remove from heat. Tip: Stir occasionally to prevent a skin from forming.
3. In a large bowl, whisk together the lightly beaten eggs, granulated sugar, pure vanilla extract, and fine sea salt until well combined.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Tip: This prevents the eggs from scrambling.
5. Divide the custard mixture evenly among the prepared ramekins, then place them in a large baking dish.
6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath. Tip: This ensures gentle, even cooking.
7. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
9. Top each custard with a generous handful of mixed berries just before serving.

Absolutely divine, this custard boasts a silky texture that melts in your mouth, paired with the bright, juicy burst of berries. Serve it in vintage teacups for a whimsical touch that’ll have everyone snapping pics before the first spoonful.

Conclusion

Savory, sweet, and utterly comforting, these 14 old-time egg custard recipes are a treasure trove of culinary nostalgia. Perfect for home cooks looking to add a touch of warmth to their table, each recipe promises a delightful experience. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow custard lovers to enjoy!