Homemade Baked Egg Custard

4.8
(39)
33 Reviews
7 Photos

This egg custard recipe makes the best egg custard tart I have ever made and tasted. You should check this out; it's delicious and easy to make. The custard tastes best chilled.

Submitted by AMThornton
Updated on June 4, 2024
7
A plated slice of homemade baked egg custard, served with strawberries
7
7
7
Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (9-inch) single unbaked pie crust

Egg Custard Filling:

  • 4 large eggs

  • ½ cup white sugar

  • 2 teaspoons vanilla extract

  • 2 cups milk

  • 1 pinch ground nutmeg, or to taste

Directions

  1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

    Ingredients to make homemade baked egg custard

    Dotdash Meredith Food Studios

  2. Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.

    Two hands crimping the edges of a pie crust set in a pie pan

    Dotdash Meredith Food Studios

  3. Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.

    A pie plate lined with pie crust, layered with aluminum foil and dried beans

    Dotdash Meredith Food Studios

  4. Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.

    A blink baked pie crust on a wire cooling rack, next to foil filled with dried beans

    Dotdash Meredith Food Studios

  5. To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined.  Beat in vanilla. Gradually stir in milk until fully incorporated.

    A glass bowl with eggs being beaten with a handmixer

    Dotdash Meredith Food Studios

  6. Pour custard mixture over partially baked crust. Note that the crust will be full.

    A large bowl of egg custard being poured into a pre-baked pie crust

    Dotdash Meredith Food Studios

  7. Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.

    A baked homemade egg custard on a wire cooling wrack

    Dotdash Meredith Food Studios

  8. Cool completely before serving, about 1 hour.

    A plated slice of homemade baked egg custard, served with strawberries

    Dotdash Meredith Food Studios

From the Editor

Use your favorite store-bought pie crust or make our Best Pie Crust

Nutrition Facts (per serving)

338 Calories
16g Fat
41g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 338
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 96mg 32%
Sodium 270mg 12%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 7g 15%
Vitamin C 0mg 0%
Calcium 97mg 7%
Iron 1mg 7%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.