Mama Esther’s Baked Custard

  • Yield 6 servings

"This recipe is from my Swedish Grandmother. We called her Mama Esther. She would be so proud to know that after her death, this delicious custard is still a huge hit."


3 eggs, beaten
1/2 cup sugar
3 cups milk
1/2 teaspoon ground nutmeg


  1. Preheat oven to 300F.
  2. Mix eggs, milk and sugar in a medium-size bowl until smooth.
  3. Pour into 6 (3-inch) ramekin dishes or custard cups. Dust with a pinch of nutmeg.
  4. Place the cups in an 8-by-11-inch glass baking dish filled halfway with water.
  5. Bake 1 hour and 15 minutes, or until knife comes out clean when inserted in center.

Tips From Our Test Kitchen: If you like vanilla, add a teaspoon of vanilla extract to the uncooked egg mixture. This custard is good served cold as a light dessert.



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