Easy Old-Fashioned Baked Custard

Easy old-fashioned baked custard

The Spruce


Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
156 Calories
5g Fat
21g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 156
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 103mg 34%
Sodium 173mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 8g
Vitamin C 6mg 28%
Calcium 188mg 14%
Iron 1mg 5%
Potassium 270mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked egg custard is a comforting recipe that has been around for generations. It requires few ingredients and is easy to put together, making for the ideal last-minute dessert idea. This version is made with the classic sprinkling of grated nutmeg, adding a nice bit of color and a hint of spice.

Topped with a few berries and a sprig of mint, this simple recipe takes on an elegant appearance. Serve hot, cold, or room temperature.


Click Play to See This Old Fashioned Baked Custard Recipe Come Together


  • 2 cups milk

  • 2 large eggs

  • 1/8 teaspoon salt

  • 1/4 cup granulated sugar

  • Pinch of nutmeg, freshly grated if possible

  • Hot water, for baking custards

  • Fresh raspberries, garnish

  • Mint leaves, garnish

Steps to Make It

  1. Gather the ingredients.

    Baked Custard ingredients
    The Spruce
  2. Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan. 

    four 6-ounce custard cups in a larger baking pa
    The Spruce
  3. In a medium bowl, whisk together the milk, eggs, salt, and sugar.

    Milk, eggs, salt, and sugar whisked in bowl
    The Spruce
  4. Divide the custard mixture evenly among the custard cups.

    custard mixture in custard cups
    The Spruce 
  5. Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.

    Baked Custard in 4 cups
    The Spruce
  6. Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.

  7. Garnish with raspberries and mint, if desired.

  8. Serve immediately or chill until cold. Enjoy.

    Baked Custard topped with nutmeg and raspberries
    The Spruce


  • Don't skip the step of cooking this custard in a bain marie; it creates a gentle heat around the custards and results in a uniform cooking process, preventing the eggs from curdling.
  • If you want a thicker custard, you can use 3 eggs instead of 2.
  • Some recipes call for warming or scalding the milk before adding it to the other ingredients, which makes for a smoother texture. If you do this, slowly add just 1 cup of the hot milk to the eggs to temper the mixture and prevent the eggs from cooking.