Baked Custard

Level: Easy
Prep Time: 10 min
Cook Time: 35 min
Cooling Time: 20 min
Yields: 6


Baked custards are so simple, but the results are elegant. You'll enjoy the vanilla flavors in this recipe and it's a great choice when you want to make dessert ahead of time.


  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon to 1/4 ground nutmeg, for garnish


PREHEAT oven to 350° F.

COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

Baked Custard

by B. Belva , Upland, CA on Mar. 2010

Easy - easy - easy and so much flavor! Makes a really great ending to a dinner party.

5 star Review

by L. Lorene , Tulsa, OK on Nov. 2009

I have a very picky family when it comes to eating. BUT I am asked to make this on a regular basis....and I am so glad to do so. Not many desserts are asked for time and time again. Very easy to make and turns out fantastic each time. Love it!

Wonderfully Smooth

by M. Margaret , Plainfield, IN on Jun. 2009

I found this receipe very easy to make with my grandaughter, it came out so smooth and creamy, until my granddaughter wanted to use the torch on it and put a little too much sugar, but the rest of the cups were perfect

Baked Custard

by E. Eve , Medford, OR on Feb. 2008

I have made this custard many times. I have a large pyrex glass mold that I spray with Pam. I double the recipe and add 4 tbsp of brandy. When it is chilled, I can remove it very easy and fill the center with fresh strawberries or raspberries. I have served this many times and it always the talk of the party. Many people have asked me for the recipe. I now buy the evaporated milk a dozen at a time so that I have it on hand whenever I want to make the custard. It is the easiest and most impressive dessert that one can make for any occasion. Thank you. Eve

baked custard

by l. linda , SHIRLEY, NY on Feb. 2008

Alittle less salt and some added cinnimon...absolutely tasty


by b. billy , NORTH SALEM, NY on Dec. 2007

easy to make and delicious

Baked Custard

by C. Corinne , NV CU, on Dec. 2007

This is a very good recipe for custard. It's a family favorite. the only differences are a dash of rum to take away the eggy taste (we use 8 to 10 eggs instead of 4), and we coat the bottom and sides of the pan with caramelized sugar before pouring the custard. The rest stays the same. This recipe is very simple and easy to make and oooooooh so DELICIOUS!!!! Enjoy!

Holiday Custard!!!

by D. Donna , ORLANDO, FL on Nov. 2007

I made this the other day to fit the Holiday - but i did some adjusting such as: 1/4 tsp salt instead of the called for amount & replaced the spices for 1/2 tsp pumpkin pie spice & replaced the sugar for sugar substitute & added 1 cup of pumpkin! Was delicious! Topped it with light whipped topping & a sprinkle of cinnamon just before serving!!!!This is a fabulous custard that can be interchanged so many ways- absolutely FABULOUS!!!!

"Eggy" custard

by M. M , WA on Jun. 2007

Easy and homey dessert. My husband thought he could really taste eggs. Could be a little smoother.

So easy a 12-year old can do it!

by P. Paola , MIRAMAR, FL on May. 2007

My 12-year-old wanted to surprise me and one evening, she prepared this recipe all on her own. All she did was call me when it was time to put it in the oven. We all praised her...and the recipe!