BAKED EGG CUSTARD
Make and share this Baked Egg Custard recipe from Food.com.
Provided by DoryJean54
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk just to a boil and add beaten eggs and remaining ingredients.
- Whisk well.
- Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
- Enjoy.
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Anthony Onyechi
onyechi@gmail.comOverall, I thought this recipe was pretty good. It was easy to make and the custard turned out creamy and smooth. However, I found it to be a bit too sweet for my taste.
Binda Bhujel
b-b@aol.comThis recipe is a great starting point, but I think it could be improved with a few tweaks. I would add a bit more sugar and vanilla extract, and I would also bake it for a few minutes less.
Mano Shah
mano_s18@yahoo.comThis custard was a disaster! It curdled and I had to throw it out.
Deejay Playmaker
deejay_p@gmail.comI found this recipe to be a bit bland. I added some cinnamon and nutmeg, which helped to improve the flavor.
Onyedika Cynthia
c.onyedika52@aol.comThis custard was a bit too eggy for my taste. I think I would have preferred it with a little more sugar.
SM FARUK
faruk.s@yahoo.comDelicious!
Arfan Anwar
arfan6@aol.comI've tried a lot of different baked egg custard recipes, but this one is definitely the best. The addition of vanilla bean paste really takes it to the next level.
Lizette Garcia
g.lizette@hotmail.frThis is my new go-to recipe for baked egg custard. It's so easy to make and always turns out perfectly.
lena Santonc
lena80@yahoo.comSo yummy! I made this for brunch yesterday and it was a hit. I served it with fresh berries and whipped cream.
Amy Jo
j93@hotmail.comThis custard was amazing! It was creamy and rich, with a perfect balance of sweetness. I added a bit of nutmeg to mine, which gave it a nice warm flavor.
Baisden Ganzy
ganzyb9@hotmail.comThis baked egg custard recipe was a delight! The texture was smooth and creamy, and the flavor was rich and eggy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.