This egg custard recipe is made from scratch, flavored with nutmeg, and baked in the oven in a sweet buttery crust until smooth, silky, and thickened.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
338 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
Step 3
Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
Step 4
Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
Step 5
To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
Step 6
Pour custard mixture over partially baked crust. Note that the crust will be full. Sprinkle nutmeg over the filling.
Step 7
Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
