Best 8 Old Fashioned Baked Egg Custard Tart With Nutmeg Recipes

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For those who desire a simple yet delightful dessert, look no further than the classic baked egg custard tart with nutmeg. This timeless treat has been enjoyed for generations, and with its creamy texture and subtly spiced flavor, it's easy to see why. Whether you're a novice baker or an experienced culinary aficionado, this guide will provide you with everything you need to know to craft this delectable confection in the comfort of your own kitchen. So gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey.

Let's cook with our recipes!

EASY OLD-FASHIONED BAKED CUSTARD



Easy Old-Fashioned Baked Custard image

This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 7

2 cups milk
2 large eggs
1/8 teaspoon salt
1/4 cup granulated sugar
Pinch of nutmeg (fresh-grated if possible)
Hot water for baking custards
Garnish: fresh raspberries and mint leaves

Steps:

  • Gather the ingredients.
  • Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
  • In a medium bowl, whisk together the milk, eggs, salt, and sugar.
  • Divide the custard mixture evenly among the custard cups.
  • Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
  • Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
  • Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

CUSTARD TART WITH NUTMEG PASTRY



Custard tart with nutmeg pastry image

There's something so honest about a custard tart, simply topped with a grating of nutmeg

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 7

500g pack shortcrust pastry
1 whole nutmeg , for grating
4 large eggs
140g golden caster sugar
300ml double cream
300ml whole milk
1 vanilla pod , seeds scraped out

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
  • Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

Nutrition Facts : Calories 405 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG



Classic Egg Custard Pie with Lots of Nutmeg image

Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

All-purpose flour, for surface
Sweet Pastry Dough for Custard Pie
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups whole milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
  • With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
  • Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
  • Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG



Old-Fashioned Baked Egg Custard Tart With Nutmeg image

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.

Provided by French Tart

Categories     Tarts

Time 1h30m

Yield 1 Large Custard Tart, 6 serving(s)

Number Of Ingredients 11

5 ounces plain flour, plus a little extra for dusting
1 pinch salt
1 ounce softened lard or 1 ounce white vegetable fat
1 1/2 ounces softened butter
3 large eggs, plus
2 large egg yolks, lightly beaten
1 pint single cream
2 ounces caster sugar
1/2 teaspoon vanilla extract
1 1/2 whole nutmegs, freshly grated
1 teaspoon softened butter

Steps:

  • To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
  • When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
  • Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
  • Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
  • Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

Nutrition Facts : Calories 449.4, Fat 31.7, SaturatedFat 17.4, Cholesterol 250.3, Sodium 141.6, Carbohydrate 32.6, Fiber 1, Sugar 10.3, Protein 8.9

OLD TIME EGG CUSTARD



Old Time Egg Custard image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Provided by MandaSuthrnChf

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 16

Number Of Ingredients 4

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Steps:

  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g

EGG CUSTARD TART WITH NUTMEG



Egg Custard Tart with Nutmeg image

Categories     Egg     Bake     Nutmeg     Simmer

Yield makes one 9-inch tart

Number Of Ingredients 16

For the Crust
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 large egg yolk
3 tablespoons ice water
For the Filling
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter, and pulse until combined. Whisk together egg yolk and water; drizzle over flour mixture, and pulse until dough just comes together, not more than 30 seconds. Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
  • Preheat oven to 350°F. On a lightly floured surface, roll out dough to an 11-inch round, 1/8 inch thick. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes. Line with parchment, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, and bake until golden brown, about 25 minutes more. Let cool completely in pan on a wire rack. (Keep oven on.)
  • Make the filling: With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand 10 minutes.
  • In a large bowl, whisk together egg yolks and granulated sugar until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into baked and cooled crust. Skim foam from surface.
  • Bake until edges of filling are firm but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate 4 hours (or, wrapped tightly in plastic, up to 1 day). Before serving, unmold, sprinkle with lots of nutmeg, and dust lightly with confectioners' sugar.

A TASTE OF HOME - BAKED EGG CUSTARD TART



A Taste of Home - Baked Egg Custard Tart image

When staying away from home for any period of time there are things that we all miss, friends, pets, your favourite restaurant, and knowing exactly where the last time you saw the thing you were looking for but suddenly realise that you didn't pack and now its half way round the world in a different time zone! In 2007 we lived in Sydney for five months and having reminders of home are always nice. This was one of the first dishes that I made in our apartment in Bondi, (it just also happens to be my partner's favourite!). This is my take on a traditional English dish that is popular around the world. It is not a robust pudding like 'Spotted Dick' or 'Jam Roly Poly' but a lighter way to finish any meal or have on its own with your favourite hot or cold beverage. Although not a complicated dish to make getting the custard cooked 'just right' can mean the difference between delicious dessert and a tortuous tart. Egg custard tarts have to be cooked slowly to get the perfect pudding. A wet egg custard is the result of cooking the dish either for too long or at too high a temperature resulting in the custard mix overheating and 'boiling' with a watery result. A good egg custard is allowed to set, so it is firm to the touch and when cut into has a smooth firm texture. The most basic of egg custards are based on the ratio of 3 eggs to the a pint of liquid if the dish is not to stand on its own (like a flan) or if the dish is to be turned out then a ratio of 4 eggs to a pint of liquid is appropriate (like a cream caramel). From the most basic of recipes we can enhance them to make them richer and add a fuller flavour with the addition of extra ingredients. So having gotten the custard right if the tartlet case does not match the excellence of the filling it can add a dampener to the dish. Getting pastry right has been said to be an art. In this recipe I have used a sweet pastry that with the addition of almonds and corn meal gives a warm rich colour and nutty flavour to the end result. Always remember the nutmeg as this just finishes the tart off a treat.

Provided by Duncan H.

Categories     Tarts

Time 1h30m

Yield 20 Tartlets, 10 serving(s)

Number Of Ingredients 14

6 ounces plain flour
2 ounces cornmeal
2 ounces ground almonds
4 ounces butter
2 ounces caster sugar
1 egg
2 egg yolks
10 fluid ounces whole milk
7 fluid ounces single cream
4 eggs
1/2 vanilla bean
4 ounces caster sugar
1 pinch nutmeg
1 tablespoon icing sugar

Steps:

  • In a thick bottomed pan mix the milk and cream, scrape out the seeds of the vanilla pod and add them to the mix.
  • Heat the milk and cream mix and simmer for a couple of minutes to infuse the flavour - do not allow to boil.
  • Remove from the heat and transfer to a cold mixing bowl.
  • In a separate large mixing bowl add the flour, cornmeal, and butter.
  • Rub together until like breadcrumbs.
  • Add the almonds and sugar to the mix.
  • Bind together with the egg (use only the whole egg).
  • If too dry add a little additional beaten egg until the consistency is right - DO NOT add any liquid other than egg or it will become biscuity when cooked.
  • Allow the pastry to rest in a cool place for 30 minutes.
  • Pre heat the oven to 120°C degrees.
  • Roll out the pastry until approx 3mm thick.
  • Using round a pastry cutter cut out circles of the pastry and line individual tartlet cases.
  • Allow these to rest for 20 minutes in a cool place.
  • Bake in the oven until blind baked - approx 10 minutes.
  • Allow to cool for 10 minutes.
  • Brush the insides of the pastry cases with the liquid egg yolk so they are just coated - this is to seal the pastry case before adding the egg custard mix so the pastry stays as crisp as possible.
  • Return to the oven for 5 minutes to seal the cases.
  • Into the milk and cream mix that has been allowed to cool completely add the eggs and sugar - whisk these together well.
  • Through a fine sieve strain the egg mix to ensure the custard has no shell in it.
  • Pour the custard mix carefully into the tartlet cases - taking care to not over fill.
  • Grate a light covering of nutmeg over the tarts.
  • Place carefully in the oven
  • If possible and your oven shelf will pull out and remain steady put the tray of tartlet cases on the oven shelf before filling so as to not have to move the filled tartlets except to push the shelf back in the oven.
  • Cook for approx 20 minutes.
  • When the custard is firm to the touch the tarts are done.
  • Remove from the oven and allow to cool completely.
  • Serve as desired but with a pouring of fresh cream is delicious.

Nutrition Facts : Calories 381.6, Fat 20.8, SaturatedFat 10.3, Cholesterol 184.8, Sodium 124.8, Carbohydrate 41.1, Fiber 1.6, Sugar 21.6, Protein 8.8

Tips:

  • For the perfect custard tart crust, use a combination of all-purpose flour, butter, and sugar. Work the butter into the flour until it resembles coarse crumbs. Then, add just enough ice water to hold the dough together.
  • When making the custard filling, use fresh eggs for the best flavor. Whisk the eggs, sugar, salt, and nutmeg together until smooth. Then, slowly whisk in the milk and cream.
  • To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of the hot milk mixture. Then, whisk the tempered eggs into the remaining hot milk mixture.
  • Pour the custard filling into the prepared crust and bake at 350°F for 35-40 minutes, or until the custard is set. A toothpick inserted into the center of the custard should come out clean.
  • Let the custard tart cool completely before serving. Enjoy it on its own or with a dollop of whipped cream or berries.

Conclusion:

This old-fashioned baked egg custard tart with nutmeg is a delicious and easy-to-make dessert. The combination of creamy custard and flaky crust is a classic flavor combination that everyone will love. With just a few simple ingredients, you can create a dessert that is both impressive and delicious.

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