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Failure-Proof Custard From Grandma's Secret Recipe Book

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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.

failure-proof-custard

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.

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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

Ingredients

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

Instructions

  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

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