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Ingredients

Adjust Servings:
For the Pastry
Butter – 1 cup Unsalted
Sugar – ¾ cup
Eggs – 1
Wheat Flour – 2 ½ cups
For the Egg Custard Filling
Eggs – 4
Sugar – ½ cup
Vanilla Extract – 2 tsp
Milk – 2 cups
Nutmeg – to taste Ground

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Baked Egg Custard With Nutmeg

Baked Egg Custard With Nutmeg

  • 2h 05 min
  • Serves 8
  • Medium

Ingredients

  • For the Pastry

  • For the Egg Custard Filling

Recipe

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Baked egg custard is an indulgent treat that has been around for ages. The recipe requires only a handful of staple ingredients you probably already have lying around in your pantry and fridge. Plus, it is easy to whip up, making it a perfect dessert idea for when you’re craving something sweet.

Top the pie with a sprinkle of ground nutmeg to add a subtle bit of color and a hint of spice. Serve warm or cool, garnished with fruit wedges or berries. Everyone will love this traditional baked egg custard, which is so easy to prepare and delightful to eat.

Steps

1
Done

Preheat the oven to 400 °F. Lightly grease the bottom of a deep-dish pie plate.

2
Done

In a bowl, cream together butter, sugar, and egg. Mix in flour and knead the dough.

3
Done

Sprinkle a work surface with flour and roll out the dough. Transfer it into the prepared pie plate, making sure to cover the bottom and the sides.

4
Done

Combine eggs and sugar in a bowl and beat with an electric mixer until smooth. Add vanilla extract, then gradually stir in cold milk until combined. Gently pour the custard mixture over the pastry base and sprinkle with ground nutmeg.

5
Done

Bake until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool for an hour.

Baked egg custard is always a crowd-pleaser. Smooth and creamy, it is a comforting treat that will take you to dessert heaven. Give this recipe a try, and let us know what you think in the comments section below!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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