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Failure-Proof Custard From Grandma's Secret Recipe Book


Alyssa loves sharing her family's favorite recipes with the world. She is a wife and a mom who enjoys drinking copious amounts of coffee.


An Old Family Recipe

Something about the bitterly cold winter gives me an overwhelming desire to bake. When these urges strike, I pull out my secret family recipe book and browse through the decades-to-centuries-old recipes from my husband's grandmother. She had gorgeous cursive writing and kept her family's recipes in a journal planner. Flipping through is like stepping into a time machine. Many of her dishes were ones I remember having with my own grandparents. No matter how many times I pull out the book, I always discover something new.

I've never made custard. I found two recipes for this delectable dish, but the one that jumped out at me was this one that promised to be failure proof. Looking through my cupboards, I realized I had all the necessary ingredients. Feeling confident and ambitious, I decided to give it a try.

The name of this dish is not misleading, fool-proof is correct! It was easy to whip up and pop in the oven. I had to improvise with my cupcake pan, as I don't own the baking dishes she recommended. However, it turned out to be delicious. I was surprised at the texture, believing traditional custard to be more of a pudding consistency, but with a dash of cinnamon and a drizzle of maple syrup, this custard tasted just like a five-star restaurant French toast dish.

This is a perfect breakfast custard. Get creative with toppings if you'd like. I think it would be delicious with some cheese and bacon sprinkled on top. It would be a great dish to surprise your family with on a weekend morning!

Ingredients for custard

Ingredients for custard


  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup water
  • 1 can evaporated milk


  1. Preheat the oven to 350 degrees.
  2. Combine the ingredients in a large mixing bowl. Beat to mix well.
  3. Place a cupcake pan or 6 to 8 baking cups in a 2 1/2 inch deep baking dish. I used my 13x9 glass dish.
  4. Pour custard into a cupcake pan or baking cups.
  5. Carefully fill large baking dish with water so that it touches just below the rim of the cupcake pan or baking cups.
  6. Bake for 40 to 45 minutes or until a knife inserted into the custard comes out clean.
  7. Remove cupcake pan or baking cups from water and allow to cool.
  8. Serve plain or with toppings of your choice. Enjoy with a glass of ice cold milk or a hot mug of coffee.

© 2021 Alyssa


BRENDA ARLEDGE from Washington Court House on February 06, 2021:

Have a lovely weekend too!

Take care.

Alyssa (author) from Ohio on February 06, 2021:

Yes, that might work! You are correct, Brenda, it was really easy to make. Thank you for stopping by! I hope you have a wonderful weekend! :)

Alyssa (author) from Ohio on February 06, 2021:

Thank you Liza! I hope you have a lovely weekend!

Alyssa (author) from Ohio on February 06, 2021:

Hey, Mac and Cheese is delicious! If it ain't broke, don't fix it. haha!

BRENDA ARLEDGE from Washington Court House on February 06, 2021:

I can't say that I have ever eaten this or baked it.

Maybe on top of a pie.

It's alot of sugar for me but it sounds easy to make.

Great job with the details.

Liza from USA on February 06, 2021:

I have never eaten a breakfast custard. The custard looks absolutely delicious, Alyssa. Looking through the ingredients and instructions, it's so simple and easy to make. Thank you for sharing this failure proof custard recipe! Have a wonderful weekend!

Bill Holland from Olympia, WA on February 06, 2021:

I've never made it and I've never eaten it. Not because I have some aversion to it; it's just not one of those things that has popped into my brain to eat. I love how you try new things; not so much for me and food. :) What can you expect from a mac n cheese guy?

Alyssa (author) from Ohio on February 06, 2021:

Thank you Pamela!

Pamela Oglesby from Sunny Florida on February 06, 2021:

The custard looks delicious. I like the idea of putting it in the cupcake pan. Thanks for sharing this recipe, Alyssa.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 05, 2021:

Delicious. Well presented.

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