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Marilyn’s Baked Custard Recipe

August 14, 2013 by Nancy Lopez-McHugh 59 Comments

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

I believe that each recipe has a story to be told. The words may be spoken out loud or written down to tell future generations about the origins of the recipe. Perhaps not just the recipe is passed down, but also memories of creating and/or tasting it for the first time.

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

I love recipes that have a family history, ones passed down from generation to generation. This custard recipe is one such recipe. It comes courtesy of Marilyn Eddy Siperek via the Project Egg cookbook. (The cookbook was put together by Janie of Hedgecombers.com) Marilyn’s recipe was one of the 25 yummy recipes included in the cookbook, and also one that jumped out at me immediately.

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

Marilyn describes her baked custard as follows, “This recipe has been handed down from my great-grandmother who lived on a farm and had ingredients at hand. Now I have a small farm and continue the tradition. My young grandchildren (ages 3-7) love to make the custard and know the recipe!”

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

Isn’t that wonderful, a recipe that has been in her family for 7 generations — or perhaps even longer. That’s amazing! I don’t know if there are such recipes in my family, what about yours?

Reading the description had me fantasizing of an old fashion farm kitchen in which Marilyn’s great-grandmother stood preparing this special treat for her family. I wondered did she create the recipe, was it handed down to her from previous generations, and what did their faces look like upon tasting the first spoonful of custard? And what about Marilyn, when did she first taste the custard?

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

Besides the family history what also appealed to me was that her family’s recipe is healthier than others I have seen. It doesn’t use cream but rather milk. The ingredients list is short, simple and I’m sure we all have them at hand at all times. So it is my pleasure to share with you this lovely recipe.

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

 

4.8 from 5 reviews
Marilyn's Baked Custard Recipe
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
A baked custard recipe handed down from generation to generation. It is easy to prepare and lower in calories than other recipes. It tastes like eggnog too!
Author: Marilyn Eddy Siperek on SpicieFoodie.com
Recipe type: Dessert,
Cuisine: International, Dessert, American
Serves: 10
Ingredients
  • 6 eggs, beaten
  • 1 cup (225g) sugar
  • 1 quart (946ml) milk
  • Dash of salt
  • 1 teaspoon vanilla
  • 1 dash of cinnamon
  • Nutmeg
Instructions
  1. Preheat oven to 300 or 150c or Gas 2.
  2. This dish bakes in a hot water bath. Choose an oven-safe casserole dish and a larger pot that is large enough and deep enough to allow insertion of the casserole dish. I use a cast iron chicken fryer to create the water bath.
  3. Mix eggs and sugar together. Add milk, salt, vanilla and cinnamon and mix. Pour into greased oven-safe casserole dish. Shake nutmeg so a small coating covers the mixture. Place casserole dish into hot water bath. Bake for about 1 hour until a knife inserted into centre comes out clean.
Notes
This recipe comes courtesy Project Egg: 25 Cracking Recipes. To download your free copy please visit http://hedgecombers.com/project-egg-the-book/
Wordpress Recipe Plugin by EasyRecipe
3.2.2089

 

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

I’ve never made baked custard before so I was a tad nervous about the results. I followed Marilyn’s instructions with the only exception being that since there are only 2 of use I had to cut down the recipe. The results were phenomenal! It was creamy, tasted like vanilla and hints of nutmeg. My husband who doesn’t normally like custard stated that it tasted like eggnog — one of his favorite drinks. I would go as far as saying that this was one of the very best custards I have ever tasted. This dessert will definitely be put on our rotation.

Thank you Marilyn for sharing the recipe and Janie for including it in your Project Egg.

Marilyn's Baked Custard Recipe on @SpicieFoodie | #custard #bakedcustard #dessert #eggs #milk

If you would like a FREE copy of Project Egg ~ 25 Cracking Recipes simply go here to download your copy.

Project Egg: 25 Cracking Recipes A Free Cookbook | #eggs #free #cookbook #breakfast #brunch #dinner #dessert

It’s a great book, I wrote about it a couple months ago.

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

Filed Under: Baked, Desserts-Sweets, Eggs

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Comments

  1. Janie says

    August 14, 2013 at 10:06

    Mmmm, Nancy that looks delish!
    Marilyn’s story is lovely isn’t it, a real piece of family history.
    Janie x
    PS as always, your photos do it great justice x

    Reply
    • Spicie Foodie says

      August 14, 2013 at 17:30

      Thanks so much Janie! I hope you tell Marilyn how much I enjoyed her family’s recipe.:)

      Reply
  2. Rosa says

    August 14, 2013 at 10:55

    Exquisite! This is a wonderful recipe.

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      August 14, 2013 at 17:30

      It really is, thanks Rosa!

      Reply
    • Nandita says

      August 14, 2013 at 18:24

      The custard looks fantastic. Loved all the shots :)

      Reply
      • Spicie Foodie says

        August 14, 2013 at 20:31

        Thank you Nandita:)

        Reply
  3. Paula @ Vintage Kitchen Notes says

    August 14, 2013 at 14:16

    The idea of just milk is perfect. Looks delectable! I can imagine how great it must be with farm fresh ingredients.

    Reply
    • Spicie Foodie says

      August 14, 2013 at 17:31

      It was delectable! Thanks Paula:)

      Reply
  4. Rochelle says

    August 14, 2013 at 14:27

    Beautiful as always, Nancy! I love the traditions behind this custard too. There aren’t many recipes that go back that far on my side of the family, but my husband’s family has quite a few. I just need to work on my Portuguese so I can read them!

    Reply
    • Spicie Foodie says

      August 14, 2013 at 17:32

      I hope you can master them and share them with us, Rochelle. Thanks so much!

      Reply
  5. Evelyne@cheapethniceatz says

    August 14, 2013 at 19:01

    Wow very nice pics and custard. Love the fact that is uses milk instead of cream. Looks wonderful

    Reply
    • Spicie Foodie says

      August 14, 2013 at 20:31

      Me too, thanks Evelyne!

      Reply
  6. Ash-foodfashionparty says

    August 14, 2013 at 19:33

    I believe that’s the whole point of history with food, just makes you travel in time and imagine what and how it was.
    Beautiful story and the dessert looks delicious. I remember I was around 8 when I started writing in a diary, I have some recipes my grandmom narrated and that’s about how back my recipes go…Thanks for sharing Nancy.

    Reply
    • Spicie Foodie says

      August 14, 2013 at 20:32

      Wow, that is wonderful Ash — I wish I had a journal like yours. Thanks!

      Reply
  7. Laura (Tutti Dolci) says

    August 14, 2013 at 20:00

    I love recipes with history, beautiful custards!

    Reply
    • Spicie Foodie says

      August 14, 2013 at 20:32

      Aren’t they just great. Thanks Laura:)

      Reply
  8. Juliana says

    August 15, 2013 at 00:46

    Oh Nancy, this custard looks awesome, such a delicate texture…beautiful pictures…as always.
    Hope you are having a wonderful week :D

    Reply
    • Spicie Foodie says

      August 15, 2013 at 19:46

      Thanks so much Juliana, it is thanks to Marilyn’s fab recipe. Have a great Thursday:)

      Reply
  9. Sandra says

    August 15, 2013 at 01:18

    I imagined Marilyn’s great-grandmother in her kitchen wearing a flowered apron. You know the old fashioned kind that go around the neck and with flowers on it of course. Your beautiful pictures completed the image for me. It looks delicious!!

    Reply
    • Spicie Foodie says

      August 15, 2013 at 19:48

      Sandra, I love your vision! Thanks so much.

      Reply
  10. Joanne T Ferguson says

    August 15, 2013 at 03:44

    G’day and ABSOLUTELY stunning photo Nancy, true!
    LOVE the stories behind the foods…to me, the history is priceless too!
    Cheers! Joanne

    Reply
    • Spicie Foodie says

      August 15, 2013 at 19:49

      Hi Joanne! I couldn’t agree more, thanks:)

      Reply
  11. Roz says

    August 15, 2013 at 16:31

    What a lovely custard! Extraordinarily photographed too!

    xo
    Roz

    Reply
    • Spicie Foodie says

      August 15, 2013 at 19:49

      Thank you Roz:)

      Reply
  12. Sushma says

    August 15, 2013 at 17:22

    Hello,

    First time here and came across this custurd recipe which is my hubby’s all time favourite :) awesome presentation and pics ….bookmarked the recipe

    Reply
    • Spicie Foodie says

      August 15, 2013 at 19:49

      Hi Sushma and welcome! I hope you make him a special custard treat today. Thank you:)

      Reply
  13. Marta @ What Should I eat for breakfast today says

    August 16, 2013 at 00:20

    What a great looking dessert. And your photography makes me want to learn more. You’re amazing.

    Reply
    • Spicie Foodie says

      August 16, 2013 at 23:02

      Thanks so much Marta!

      Reply
  14. Faith says

    August 16, 2013 at 13:43

    I’m the same way – recipes with a history are so much more appealing to me! 7 generations is absolutely incredible. This custard looks delicious and your photos are breathtaking, Nancy!

    Reply
    • Spicie Foodie says

      August 16, 2013 at 23:02

      That’s great that you are too! Thanks, Faith:)

      Reply
  15. yummychunklet says

    August 16, 2013 at 15:10

    How delicious! Great photos.

    Reply
    • Spicie Foodie says

      August 16, 2013 at 23:02

      Thank you:)

      Reply
  16. Lizzy (Good Things) says

    August 16, 2013 at 22:45

    This is exactly how I make my baked custard and it’s exquisite. You’ve told this story beautifully. Lovely images too!

    Reply
    • Spicie Foodie says

      August 16, 2013 at 23:03

      Thank you so much Lizzy! It really is a fantastic way to prepare custard.

      Reply
  17. Ramona says

    August 17, 2013 at 12:32

    I never appreciated custard desserts when I was a child… now I adore them!! It’s one of my favorites. This looks creamy and divine!

    Reply
    • Spicie Foodie says

      August 18, 2013 at 15:31

      I was the same way Ramona. Thanks!

      Reply
  18. Suzanne Perazzini says

    August 18, 2013 at 08:32

    What a lovely story. I love eating and making custard. Anything that thickens as it cooks always fascinates me.

    Reply
    • Spicie Foodie says

      August 18, 2013 at 15:39

      Isn’t it? Me too, though eating it has to be the best part.:)

      Reply
  19. mjskit says

    August 20, 2013 at 05:19

    I downloaded this book the last time you wrote about it, then forgot about it. Thanks for bringing it back up. Love the custard recipe and the fact that it uses milk makes it quite appealing. But then the big selling point is that it’s passed down through 7 generations! I don’t even have recipes from my grandmother. Wonderful post Nancy!

    Reply
    • Spicie Foodie says

      August 20, 2013 at 14:13

      Hi MJ,
      I’m glad you downloaded the book. It is a wonderful recipe with, I can imagine, so many memories. Did I mention how yummy it tastes too?:) Thanks MJ

      Reply
  20. Nami | Just One Cookbook says

    August 20, 2013 at 08:53

    The custard look so silky and delicious. Your first photo (cover) looks like it came from a food magazine, Nancy! I’m really impressed with your talent! Always enjoy reading your posts!

    Reply
    • Spicie Foodie says

      August 20, 2013 at 14:16

      Thank you so much Nami:)

      Reply
  21. Robert says

    July 31, 2015 at 06:58

    Well done as usual Nancy, love your work as always. Thanks to Marilyn for sharing. It going to be cold here in South Australia this weekend so this recipe will be welcome.

    Reply
    • Spicie Foodie says

      July 31, 2015 at 13:30

      Thanks so much Robert! I hope you enjoy Marilyn’s recipe as much as we do. Enjoy!

      Reply
  22. Barbara Champoux says

    August 15, 2015 at 11:39

    Would I be able to use skim milk?

    Reply
    • Spicie Foodie says

      August 15, 2015 at 13:56

      Hi Barbara,

      I have personally never used skim milk in this recipe, I’ve always used full fat. You could try it out but be aware that I don’t know how well the custard will turn out. My initial thinking is that skim milk won’t set, or taste, aw well as regular milk because it is missing the fat and thickness.

      Good luck and if you test it out with the skim milk let us know your results. ~Nancy

      Reply
      • Barbara Champoux says

        August 15, 2015 at 16:53

        I certainly will. Maybe I’ll try 1/2 skim & 1/2 full fat. I’ll let you know.

        Reply
        • Spicie Foodie says

          August 15, 2015 at 18:16

          That sounds like a good plan. Thank you Barbara!

          Reply
  23. Barbara Champoux says

    August 15, 2015 at 11:40

    Could I use skim milk?

    Reply
  24. Rachel says

    December 24, 2015 at 15:11

    Hi there, I am going to try this recipe today and wondering how does the cooking time change if I cook it in individual glass cups (as pictured) vs. just one big casserole dish? Also, if I should cook it in a casserole dish – what size is best for this exact recipe? Thanks!

    Reply
    • Spicie Foodie says

      December 26, 2015 at 23:16

      Hi Rachel,
      I’m sorry for the delayed response, but due to the Holiday celebrations I was not available sooner.

      By now you’ve already cooked the custard and have seen the results. I typed the recipe exactly as it was in the free cookbook that I got it from (the link

        is this

      ) I honestly cannot remember exactly how long it took to cook the custard in the small bowls pictured — I would guess some where around 40 minutes, but I did keep checking on them.

      Thanks!

      Reply
  25. Wen says

    December 22, 2016 at 12:38

    My Arcoroc bowls look the same as the ones in the pictures. I assume they are oven safe. I am getting ready to try this recipe !!

    Reply
    • Spicie Foodie says

      December 22, 2016 at 14:50

      Hi Wen,

      I don’t recall what the bowls were, I no longer have them, but I do remember that mine said oven safe so hopefully yours are too! Enjoy

      Reply
  26. Kay Kaye says

    July 18, 2017 at 12:45

    Thanks. This recipe looks delicious and I am in the process of making it right now. I just have a question. Can you give an idea of what size casserole dish one should use, as the cooking time varies the deeper or more shallow the casserole dish. I have three: two round, one nine inch and two inches deep, one seven inch and three inches deep and one oval that’s one and half inch deep. Also, I know you specified milk in the dish and not cream, but again, if using a lower fat version of milk, it, too, affects the outcome. Skim and one percent would require a bit less milk and an added binder, two percent less milk and whole milk as is. Just thought I’d mention since people use different types. Thanks!

    Reply
  27. Doris says

    August 28, 2018 at 22:16

    Lovely on every level!
    Based on a recipe I made two days ago, I cut the sugar in half. This is what you make when you have an abundance of milk and a plethora of eggs. Thank you so much!

    Reply

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