Grandma Martha'S Egg Custard
Grandma Martha's Egg Custard offers a creamy, sweet dessert with rich vanilla flavor, perfect for family gatherings or a comforting treat after dinner.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Beat the egg whites separately until stiff peaks form.
- In a separate bowl, whisk together egg yolks, sugar, milk, canned milk, and vanilla until well combined.
- Gently fold the beaten egg whites into the egg yolk mixture.
- Pour the custard mixture into a greased baking dish.
- Bake at 425°F (220°C) for 10 minutes.
- Reduce oven temperature to 325°F (160°C) and continue baking for an additional 45 minutes, or until set.
- Remove from oven and allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of canned milk, or even a mix of both for creaminess. Ensure your egg whites are free of yolk when beating for the best volume. If you want to add a twist, try incorporating a pinch of nutmeg or cinnamon for added warmth. This dish pairs beautifully with Harry'S Chocolate Cake for dessert.
Serving Suggestions
Serve the custard warm or chilled, garnished with a sprinkle of nutmeg or a dollop of whipped cream. It pairs wonderfully with fresh fruit or a slice of Easy Onion Bread(Bread Machine) for a delightful contrast. Consider serving it alongside a light salad for a balanced meal.
Storage & Reheating
Store leftover egg custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at a low temperature, or microwave in short intervals, stirring in between, to prevent curdling. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Martha'S Egg Custard contains roughly 678 calories, with 8g protein, 104g carbohydrates, and 16g fat. It is an excellent source of calcium (21% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes like a flaxseed mixture or commercial egg replacers, but the texture may vary. Each egg typically equates to 1/4 cup of a flaxseed mixture or the equivalent of your chosen egg substitute. Keep in mind that the custard may not be as airy.
How do I know when the custard is set?
The custard is set when it is firm but still slightly jiggly in the center. You can also insert a knife into the center; it should come out clean when done. Avoid overbaking, as it can lead to a rubbery texture.
Can I add flavors to the custard?
Absolutely! You can infuse the milk with flavors like lemon zest, almond extract, or even a splash of bourbon for a sophisticated twist. Just be careful not to overpower the custard's delicate flavor. Vanilla is a classic choice that works beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).