This easy old-fashioned egg custard is topped with a little ground nutmeg just before baking.
Egg custard is surprisingly comforting for so few ingredients and easy prep. This version is made with the classic topping of grated nutmeg.
See the reader comments for some add-in suggestions and topping ideas.
- 2 cups milk
- 2 large eggs
- 1/8 teaspoon salt
- 4 tablespoons granulated sugar
- Pinch nutmeg (fresh-grated if possible)
- Heat the oven to 325 F.
- Place four 6-ounce custard cups in a larger baking pan.
- In a medium bowl, whisk together 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.
- Sprinkle each serving with nutmeg and bake in the preheated oven for about 40 to 55 minutes, or until custard is set. This depends on the depth of the baking dish. The custard will still have a slight jiggle in the center; a knife inserted in center should come out clean.
"This is an easy recipe for breakfast or dessert. This is the first time I have ever attempted to make custard but I know what it should taste like because my Mom used to make it many, many years ago. The only thing I did differently was to add 2 tablespoons of vanilla. It came out nice and smooth and tasted just like I remember custard should taste. It tasted good both hot and cold. If you follow the baking instructions as written, I don't think you will be disappointed." Annie
"This recipe was simple and quick. The custard was smooth and delicious. I love it topped with a little maple syrup. I don't know how you could go wrong trying it!" Kathy