bearisgray

Would some of you share your recipes for baked custard?

My Mom would make it in custard cups and would make it for me when I visited

Unfortunately, I did not have the sense to get her recipe before she died.

quiltingcandy

Sorry I don't have a recipe to share, but I can relate. When I was growing up I would not touch my mother's pecan pie. It just looked horrible to me. And the they would put some sauce on it - yuck! Then I grew up and was put in a situation I felt I had to eat the piece of pecan pie put in front of me - OMG it was great! I called my mom and apologized for being so stubborn all those years. People would rave about my mother's pie - it never occurred to me to ask for her recipe. She made custard too - and I didn't eat it either and now I love flan...... She also had a butterscotch pie that was so good no one has seem to be able to duplicate.

Up North

I have the recipe my mother in law made for her kids and we loved it let me go find it is is gramham cracker custard

Up North

Graham cracker custard
6 graham crackers crushed
4 eggs
3 cups scaled milk
4 T sugar
12 marshmallows quartered
1/4 tsp salt
crumble crackers pour milk over
beat eggs add sugar and salt add marshmallows pour into custard cups and place in a pan of hot water bake at 350 for 30 minutes this makes 3 layers and I do it in a casserole dish.

sash

This is my Aunt Ida Mae's Baked Egg Custard.

3/4 cup sugar, dash salt, 1 tsp vanilla.

Bring 3 1/2 cups milk and dash nutmeg to almost a boil and pour over 4 beaten eggs and sugar mixture. Pour into warm baking dish. Set dish in pan of warm water. Sprinkle with nutmeg. Bake 15 mins at 375degrees, turn down to 350 degrees and bake for 30 mins. Yummy good.

QuiltE

Here's my recipe ....

Baked Maple Custard

Pour in bottom of each custard dish
1 tbsp. maple syrup

Whisk together and pour over maple syrup
2 eggs
¼ cup sugar
1¼ cups milk
1 tsp. vanilla

Set cups in baking pan with boiling water to within and inch of top of cups.
Bake at 350°F for 35-40 minutes until knife inserted comes clean.
Cool and Chill.
At serving run knife around edge of each cup and invert on dessert plate.

Yield: 4 servings

NOTES:
1. Instead of maple syrup, I often put in some fresh blueberries, strawberries or raspberries.
2. Why wait until it is chilled to eat? Delicious while still warm. Some fresh fruit along with the original recipe makes for a nice dessert.

Bon Appetit!

bearisgray

Thank you.

MFord

Drooling so badly....haven't had any for years. Want!

nlgh

My mother made a custard like this one, only for more servings. She did not use any other flavorings. It was basically her go to custard for vanilla ice cream except it had one or two more eggs and no thickening agents. A flan is this same basic recipe except it has the caramelized sugar syrup poured into the custard cup before adding the egg custard to it. I used to make it, but it is just me now, so I don't make it just for me very often.

KalamaQuilts

I have mother's custard bowl, does that count?
She made it at least once a week. We had milk cows and chickens = custard

We just made the jello custard, it was taken off the market and I"m still mad.