Homemade Baked Egg Custard This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

prep: 20 mins cook: 45 mins additional: 1 hr total: 1 hr 65 mins Servings: 8 Yield: 8 servings


  • 1 cup unsalted butter
  • ¾ cup white sugar
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • 4 eggs
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • 1 pinch ground nutmeg, or to taste


    Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.

    Step 2

    Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.

    Step 3

    Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.

    Step 4

    Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.

    Step 5

    Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Cook's Note:

The custard tastes best chilled.

Nutrition Facts

Per Serving: 546 calories; protein 10.2g; carbohydrates 64.4g; fat 27.8g; cholesterol 182.1mg; sodium 72.8mg.


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