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Get-Well Custard

Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard!
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    10 servings


  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups whole milk
  • Ground nutmeg


  • Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla.
  • Pour egg mixture through a strainer into 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.
Nutrition Facts
1/2 cup: 129 calories, 5g fat (3g saturated fat), 98mg cholesterol, 132mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 6g protein.

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  • B
    Oct 5, 2020

    We made this yesterday, and it is absolutely delicious! Thank you so much for sharing your recipe!

  • Fay
    Jul 19, 2020

    This custard is a dream! I cut the recipe in half cause I only had 2 cups of milk. It still took about the same amount of time to cook, but it came out great--so silky and cozy...

  • Peggy
    Jun 2, 2020

    Thank you for taking the time to share this wonderful recipe. Simple

  • Debi
    May 1, 2020

    Dear movnspeechGA If you dont like the way someone who is kind enough to take the time to post a recipe, then maybe you should stay off the sites. You are so rude !!!!!! #lifeisshorthekind #somepeoplehavenoclass #ihavenotoleranceforbullies

  • jon.ruth.alumbaugh
    Feb 25, 2019

    I made this custard because a neighbor of mine recently came home to hospice care and she requested custard. This one is the real deal. Easy to make! I didn't have enough whole milk to make it so I substituted 1/4 cup half and half for every 3/4 cup of 2 percent milk that I had to use. I made a triple batch. Its simple flavor coupled with the yumminess of cinnamon and/or nutmeg on top with a dollop or cream did it for me. I'm swooning with delight. I'll be making this more often!

  • bunny99
    Oct 8, 2013


  • FriedaG
    Jan 27, 2010

    This is exactly the way my mother and grandmother made baked egg custard - and that stretches back over a hundred years! One time I mistakenly sprinkled the top with ground cinnamon and that was very good, too; in fact, I now use cinnamon on purpose sometimes.

  • movnspeechGA
    Oct 27, 2009

    I loved the typo in this recipe. I should make it for a good laugh!  (This is a very soft custard and will giggle ???even after chilling.) Sounds like a great recipe!

  • cinna66
    Oct 27, 2009

    I had 6 eggs (hated to put just 2 back in the carton) no vanilla, but did have almond and upped the sugar to 3/4 c. It is soooo good. Even tho I used more sugar, it still is not too sweet. I could almost use this as a eggnog base! (I did have some left over and warmed it up and tried it that way... As Rachel Ray would say- YUM OH!)

  • Monarchsmomma
    Jan 8, 2009

    No comment left