Old Fashioned Egg Custard
Old Fashioned Egg Custard offers a smooth, creamy dessert with rich vanilla flavors, perfect for those who enjoy classic comfort foods. Its delicate texture and sweet taste make it a delightful treat for family gatherings or casual desserts, served chilled in a buttery pie shell.
Ingredients
Instructions
- Mix all ingredients in the top of a double boiler.
- Cook until the mixture thickens.
- Pour the custard into a baked pie shell.
Tips & Substitutions
For a smoother custard, ensure the eggs are at room temperature before mixing. If you want a lighter texture, consider using half and half instead of milk. For a unique twist, try adding a pinch of nutmeg or cinnamon. Remember to stir continuously while cooking to prevent curdling. If you're short on time, you can substitute the flour with cornstarch for quicker thickening.
Serving Suggestions
Serve the egg custard in individual ramekins or as a slice from the pie shell. It pairs beautifully with whipped cream or fresh berries for added flavor and presentation. For a complete dessert experience, consider serving alongside a scoop of vanilla ice cream or a slice of Best Ever Cookies to complement the sweetness.
Storage & Reheating
Store leftover egg custard in an airtight container in the refrigerator for up to three days. To reheat, place it in a saucepan over low heat, stirring gently until warmed through. Avoid boiling, as this can cause the custard to curdle. You can also enjoy it cold or at room temperature for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Egg Custard contains roughly 848 calories, with 7g protein, 75g carbohydrates, and 58g fat. It is an excellent source of iron (29% of the Daily Value), calcium (28% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
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 whole eggs instead of just egg yolks?
Yes, using whole eggs will yield a custard that is rich and creamy, but may not be as smooth as one made with just yolks. The extra whites can add some lightness, but ensure to whisk well to combine everything thoroughly.
How can I tell when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. It should not be too runny. Keep in mind that it will continue to thicken as it cools in the pie shell.
Is it possible to make this custard dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other dairy-free milk of your choice. Just keep in mind that the flavor and texture may vary slightly, but it can still be delicious.
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).