Total TimePrep: 15 min. Bake: 55 min.
We made this yesterday, and it is absolutely delicious! Thank you so much for sharing your recipe!
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...
Thank you for taking the time to share this wonderful recipe. Simple
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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!
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.
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!
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!)
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