Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

DVO COOKBOOKS

Cook'n with Betty Crocker

Cook'n with Pillsbury

Cook'n with a Taste of Home

Cook'n in Italy

Cook'n in Mexico

See over 50 more titles...


	Baked Custard

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Custard recipe on the web!!

Prep Time: 10 minutes (ready in 1 hour 5 minutes) - Yield: 6 servings

   _ eggs, slightly beaten
   ___ cup sugar
   ___ teaspoon salt
   1 teaspoon vanilla extract
   _ 1/2 cups milk
   Dash nutmeg

1. Heat oven to 350°F. In large bowl, combine eggs, sugar, salt and vanilla; blend well. Gradually stir in milk. Pour into 6 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place custard cups in 13x9-inch pan; place in oven. Pour boiling water into pan around custard cups to a depth of 1 inch.

2. Bake at 350°F. for 45 to 55 minutes or until knife inserted near center comes out clean. Serve warm or cold. Store in refrigerator.

TIP:If desired, pour mixture into 1 or 1 1/2-quart casserole. Place in 13 x 9-inch pan; pour boiling water into pan around casserole to a depth of 1 inch. Bake at 350°F. for 50 to 60 minutes.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 120 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 115 mg 38% * Sodium: 125 mg 5% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 14 g * Protein: 7 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Medium-Fat Meat or 1 Carbohydrate, 1/2 Medium-Fat Meat

Receive Full Recipe By Email

Baked Custard is from the Cook'n with Pillsbury collection. Order this CD right now OR enter your name and email address and we will send you a link to the full recipe.

We will also send you our free monthly newsletter but you will never receive spam (unsolicited email) from dvo.com and we won't give your email address to anyone.

First Name:
Last Name:
Email Address:

Blueberry Crumble
Apple Brown Betty
Strawberry Shortcake
Strawberry Celebration Dessert
Maple Baked Apples
Fresh Fruit Crisp
Simple Fruit Crisp
Old-Fashioned Berry Cobbler
Cherries Jubilee
Peach Melba
Baked Custard
Mom's Apple Dumplings
Caramel Flan
Apple-Cranberry Strudel
Individual Hot Fudge Sundae Cakes
Old-Fashioned Bread Pudding with Brandy Hard Sauce
Baked Rice Pudding
Chocolate Mousse
Chocolate Souffle
Cheesecake
No-Bake Fruit-Topped Cheesecake
Chocolate Cheesecake
White Chocolate Cheesecake
Lemon Pudding Cake
Easy-Method Puff Pastry
Palmiers
Patty Shells
Cream Puffs
Rich Tiramisu
Fanciful Fruit Pizza
Mint Chocolate Mousse Dessert
Vanilla Custard Ice Cream
Cherries 'n Cream Dessert Squares
Vanilla Pudding
Triple Chocolate Pudding
Tapioca Pudding
Charlotte Russe de Raspberry
Fresh Fruit Trifle
Triple Berry Ice Milk
Lemon Granita
Creme Anglaise
Hot Caramel Sauce
Hot Fudge Sauce
White Chocolate Sauce
Lemon Sauce
Ruby Raspberry Sauce
Triple Berry Dessert Topping
Sweetened Whipped Cream
Frozen Key Lime Torte
Caramel-Banana Ice Cream Dessert
Creamy Rum Butter Sauce
Brandied Cherry Sauce
Classic Hard Sauce
Easy Creme Fraiche
White Cake
Yellow Cake
Black Forest Cake
Chocolate Praline Layer Cake
Chocolate Sour Cream Cake
Chocolate Zucchini Cake
Devil's Food Cake
German Chocolate Cake with Coconut-Pecan Frosting
Tunnel of Fudge Cake
Macadamia Fudge Torte
Old-Fashioned Oatmeal Cake with Broiled Topping
Whole Wheat Apple Ring Cake
Pineapple Upside-Down Cake
Banana Crunch Cake
Carrot Cake with Creamy Coconut Frosting
Coconut Cake with Lemon Filling
Sour Cream Pound Cake
Lemon Delight Pound Cake
Sponge Cake
Chiffon Cake
Sugar-Crusted Lime Cake
S'More Snack Cake
Dixie Spice Cake with Caramel Frosting
Delicious White Fruit Cake
Gingerbread with Lemon Sauce
Amaretto Petits Fours
Lemon-Orange Picnic Cake
Angel Food Cake
Jelly Roll
Holiday Fruitcake
Black Bottom Cups
Pumpkin Chocolate Chip Cupcakes
Peanut Butter Cups
Buttercream Frosting
Fudge Frosting
Fluffy Marshmallow Frosting
Sour Cream Chocolate Frosting
Chocolate Whipped Cream Frosting
Ganache
Caramel Frosting
Coconut Pecan Frosting
Vanilla Cream Filling
Lemon Filling
Broiled Coconut Topping
Buttery Decorator Icing
Basic Powdered Sugar Glaze
Almond Bark Buttercream Frosting
Cream Cheese Frosting
Pastry for Pies and Tarts
Press-in-the-Pan Oil Pie Crust
Perfect Apple Pie
Topsy Turvy Apple Pie
Easy Apple Pie Foldover
Apple-Blueberry Pie
Apple-Raisin Crumb Pie
Cherry Pie
Raspberry-Cherry Pie
Berry-Cherry Pie
Fresh Raspberry Lattice Pie
Fresh Blueberry Pie
Vanilla Cream Pie
Crunchy Mincemeat Pie
Cranberry-Apricot Pie
Streusel-Topped Peach Pie
Fresh Strawberry Pie
Fresh Pear Crostata
Margarita Pie
Fresh Strawberry-Rhubarb Pie
Strawberries and Cream Pie
Rhubarb Cream Pie
Golden Pecan Pie
Chocolate Mousse Angel Pie
Chocolate Cashew Pie
Crumbleberry Pear Pie
Custard Pie
Sweet Potato Pie
Lemon Chess Pie
Black Bottom Pie
Sour Cream Raisin Pie
Rum-Coconut-Key Lime Pie
French Silk Chocolate Pie
Lemon Meringue Pie
Old-Fashioned Pumpkin Pie
Pineapple-Macadamia Nut Tart
Triple Chocolate-Raspberry Tart
Pumpkin Tart with Carmel-Rum-Raisin Sauce
White Chocolate-Cranberry-Pecan Tart
Frozen Cappuccino Pie
Cream Cheese Jewel Tart
Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Birthday Cake Ideas
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Preparing Apples
Cook's Note: Desserts with a Flare
Cook's Note: About Souffles
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: About Cream Puffs
Cook's Note: For Butter Cake
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Converting to Cupcakes
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Variations for Cakes from Scratch or Mixes
Cook's Note: Garnishing Cake Slices
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: For Better Foam Cake
Cook's Note: Frostings and Fillings
Cook's Note: Frosting Finishes
Cook's Note: In Praise of Glaze
How Much Frosting?
Cook's Note: Decorating the Cake
Cook's Note: Making a Decorating Bag
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Special Touches for the Upper Crust
Crumb Pie Crusts
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: Catch the Overflows
Cook's Note: If the Edges Brown Too Fast
Cook's Note: Storing Pies and Tarts
Cook's Note: How to Make Meringue

Organize your recipes with the Cook'n
Recipe Software

Use this recipe program to Organize your own recipes
Search recipes in seconds with the Cook'n cookbook software
Easily Adjust recipe serving sizes
Plan Daily and Weekly Menu Planning with ease.
Make grocery shopping lists with one click
Analyze recipe nutritional values with this nutrition software
Print recipes on 3x5 and 4x6 cards
Download recipes & shopping lists to your Palm®
Email recipes to friends & family
Import MasterCook® recipes

See how it works!

Affiliate Program | Privacy Policy | Other Resources | Contact Us