Never Fail Baked Custard

Today was a day I have imagined for many years.

When I was a child my Aunt Mary lived just up the hill from us. She still cooked on a wood burning stove and almost always was making or had just made custard to use up the many eggs their chickens produced daily. The smell was heavenly! I always wished I had asked for the recipe before she died, but I later found this recipe in an old 1975 church compilation recipe book that tastes much how I remember her custard tasting.

During a time in my single years that I lived alone I could never use up a gallon of milk before it would turn, so every Saturday morning I would make custard that would bake as I did laundry and other chores, beautifully steaming up the kitchen windows and making my apartment smell like Aunt Mary’s kitchen. And I dreamed of the day that I would have little ones for whom to make custard.

Along came Eli, with his milk allergy in tow. I have thought for a while of making the custard with goat’s milk, but he really dislikes eggs and I don’t like goat’s milk so I was afraid it would go to waste. But today it is raining and chilly… a perfect day for custard, so I decided to make half a recipe.

There are only four ingredients: sugar, eggs, milk and salt.

The most time consuming part is to scald the milk first. This is difficult for me as I tend to get distracted and then it boild over. Thankfully that didn’t happen today.

Slowly mix the hot milk into the egg mixture a little at a time so that the eggs don’t cook with the addition of the hot milk.

Bake in a bain marie for about 40 minutes.

Will he like it?

Yes! And actually I do too. The goaty flavor of the milk is quite tamed by the addition of the other ingredients.

Fall is now truely here. Let there be custard!



  1. Jen Sellers said,

    October 6, 2011 at 3:05 am


  2. Jacki Sellers said,

    October 6, 2011 at 9:39 am

    Eli’s face says it all!! Maybe I better walk over and get a taste before it is all gone?!

  3. October 6, 2011 at 3:26 pm

    Still some left. Come on over!

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