Baked Custard

“It’s like Custard Pie, without the crust! Great for those who need to be gluten free.” – April Ferre

Baked Custard

Course: Custards, Puddings & Mousse


  • 4 Eggs or 8 Egg Yolks Slightly Beaten
  • 2/3 Cup Sugar
  • 1/2 Teaspoon Salt
  • 1 Quart Milk


  • Mix together eggs, sugar and salt. Gradually add milk. Pour into small baking cups or a casserole dish. Sprinkle with nutmeg.
  • Put baking dishes 1/2-inch into pan of hot water. Bake at 350 degrees until clean knife blade thrust into center of custard comes out clean. On small dishes start checking after 35 minutes, on large dish, start checking after about 50 minutes.

Recipe – Helen Ferre