Homemade Baked Egg Custard Recipe

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Brief

Prep 20 mins

Cook: 45 mins

Additional: 1hr

Total: 2hrs5 mins

Servings: 8

Yield: 8 servings

Homemade Baked Egg Custard Recipe

Ingredients

1 cup unsalted butter

¾ cup white sugar

1 large egg

2 ½ cups all-purpose flour

4 eggs

½ cup white sugar

2 teaspoons vanilla extract

2 cups milk

1 pinch ground nutmeg

or to taste

World Cuisine

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.

Step 2

Beat butter sugar and egg in a bowl until creamy. Blend in flour to form a dough using your hands to knead it together at the end.

Step 3

Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.

Step 4

Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.

Step 5

Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean about 45 minutes. Remove from the oven and cool completely before serving about 1 hour.

Nutritional Information

Homemade Baked Egg Custard Recipe

Servings Per Recipe:8

Calories: 545.5

% Daily Value *

Protein: 10.2g 21%

Carbohydrates: 64.4g 21%

Dietary Fiber: 1.1g 4%

Sugars: 34.6g

Fat: 27.8g 43%

Saturated Fat: 16.4g 82%

Cholesterol: 182.1mg 61%

Vitamin A Iu: 976.7IU 20%

Niacin Equivalents: 4.5mg 35%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.1mg

Folate: 90.2mcg 23%

Calcium: 101.3mg 10%

Iron: 2.4mg 13%

Magnesium: 20mg 7%

Potassium: 184.6mg 5%

Sodium: 72.8mg 3%

Thiamin: 0.4mg 35%

Calories From Fat: 249.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.