Baked Custard

Baked Custard in a casserole pan.

Baked Custard

There is nothing as comforting and satisfying as good old-fashioned Baked Custard. It’s sweet, creamy, and so delicious! Some of my fondest food memories are of sitting around the table enjoying Baked Custard or Rice Pudding with my family. Rice Pudding is basically a custard with the addition of rice.

We could hardly wait for it to cool and, honestly, sometimes we didn’t. But, as good as it was while it was still warm from the oven, it was even better the next day when it was nice and chilled. I have been using this recipe to make Baked Custard since I was a very young girl. There’s nothing to change; it’s wonderful just the way it is!

What You’ll Need to Make Baked Custard:

  • eggs
  • granulated sugar
  • brown sugar
  • salt
  • pure vanilla extract
  • whole milk
  • nutmeg
Baked Custard scoop on a wooden spoon with pan in the background.

Why is a Pan of Hot Water Used to Bake Custard

A hot water bath, also known as a Bain Marie, is used to gently and evenly cook delicate dishes like cheesecake, flan, or Baked Custard. The hot water bath helps to prevent cracks in the custard as well as ensure a wonderful silky texture. Please don’t skip this step!

Tips for Best Results:

  1. When whisking the eggs with the sugars, salt, and vanilla, make sure that you have the eggs and sugar fully incorporated before moving on to the next step. If the eggs aren’t whisked in completely, you’ll end up with unpleasant little bits of cooked egg in the finished Baked Custard. This is definitely not the silky texture you’re aiming for.
  2. If you typically use nutmeg that comes already ground, seriously consider trying to grate whole nutmeg. The flavor is amazing and the pre-ground stuff just can’t compare. But, if all you have is the pre-ground – go for it. Your finished Baked Custard will still be good. I just have a love the smell and flavor of freshly ground nutmeg.
  3. Pure vanilla extract is another ingredient I think is vital, especially in a dish like this. The simplicity of a custard means that every ingredient must be high quality so it shines through in the finished product. After all, you probably aren’t going to get the best results when you use low quality ingredients. Some things are worth the investment, if possible.
Baked Custard in a casserole pan.

Baked Custard

This old-fashioned baked custard is smooth, creamy, and always a welcome treat!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Tags: comfort food, custard
Servings: 6 Servings


  • 3 eggs, large
  • 2/3 cup sugar, granulated
  • 2 tsp. brown sugar
  • 1/2 tsp. salt, Kosher
  • 1 Tbsp. vanilla extract, pure
  • 2-1/2 cups milk, whole
  • pinch nutmeg, preferably freshly grated


  • Preheat oven to 325° F.
  • In a large bowl, whisk together the eggs, granulated sugar, brown sugar, salt, and vanilla extract until sugar is dissolved; about 2 minutes. Whisk in the milk until thoroughly incorporated. Pour mixture into an ungreased 1-1/2 quart casserole dish. Sprinkle grated nutmeg over the mixture.
  • Place filled casserole dish inside a 13" x 9" baking dish; pour very hot water into the baking dish until water comes about half way up the side of the casserole dish. Carefully place on center rack of preheated oven and bake for about 1 hour or until a knife inserted half-way between the center and edge of the custard comes out clean. Begin checking after about 50 minutes.
  • Remove casserole dish to a wire rack and cool to room temperature. Serve warm or chilled. Store covered in refrigerator.
Tried this recipe?Mention @Debbie_Net or tag #DebbieNet!

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