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Homemade Baked Egg Custard
Homemade Baked Egg Custard
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
120 minutes
Homemade egg custard with nutmeg, baked in a buttery crust until silky and thick.
Ingredients:
  • 1 9-inch unbaked pie crust
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • 1 pinch ground nutmeg, or to taste
Instructions:
  • Preheat your oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Gently place the pastry into a 9-inch pie plate, making sure it lines the bottom and sides perfectly. Create a decorative crimped edge, if you'd like.
  • Preheat the oven. Line pastry with foil or parchment, fill with dried beans or pie weights, and bake for 8 minutes.
  • After removing the lining and beans or weights, bake the crust until it is set and dry, around 5 minutes. Lower the oven temperature to 350 degrees F and allow the pastry to cool for about 10 minutes while you prepare the filling.
  • In a bowl, use an electric mixer to blend together eggs and sugar until combined. Mix in vanilla, then slowly incorporate milk until well blended.
  • Cover the partially baked crust with the custard mixture until it's filled to the top. Sprinkle nutmeg over the filling.
  • Bake in the preheated oven for about 40 minutes until the custard is set. Cover the pastry edges with foil for the last 15 minutes to avoid overbrowning.
  • Let it chill for 1 hour before serving.

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