Old Fashioned Egg Custard(This Recipe Is At Least 100 Years Old.)
A classic, creamy egg custard pie with a rich flavor, light texture, and golden top, perfect for dessert or a special treat for family gatherings.
Ingredients
Instructions
- Beat eggs with an electric mixer for at least 5 minutes or until the eggs are a light yellow color and slightly thickened.
- Add sugar that has flour mixed in.
- Pour in scalded milk slowly, stirring as you pour.
- Add oleo (butter) and pour the mixture into an unbaked pie shell.
- Bake in a preheated 350°F oven until browned and still shaky in the middle.
Tips & Substitutions
For the best texture, ensure your eggs are at room temperature before beating, as this helps incorporate air for a lighter custard. If you don't have oleo, unsalted butter can be used instead. To avoid a grainy texture, mix sugar and flour thoroughly before adding to the eggs. For added flavor, consider a splash of vanilla extract or nutmeg.
Serving Suggestions
This egg custard pairs beautifully with fresh berries or a dollop of whipped cream for added richness. Consider serving it alongside a slice of My Friend (Helen'S) Coconut Cake for a delightful dessert spread. It also complements a cup of coffee or tea, making it a perfect end to a meal.
Storage & Reheating
Store any leftovers in the refrigerator, covered, for up to 3 days. To reheat, gently warm in the oven at 300°F until just warmed through, as microwaving can cause the custard to become rubbery. Serve chilled or at room temperature for the best experience.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Egg Custard(This Recipe Is At Least 100 Years Old.) contains roughly 339 calories, with 7g protein, 62g carbohydrates, and 8g fat. It is a good source of protein (15% of the Daily Value), calcium (14% of the Daily Value), and iron (13% 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 a different type of milk?
Yes, you can substitute whole milk with half-and-half for a creamier texture or use a dairy-free option like almond milk, though it may alter the flavor slightly. Just ensure the alternative milk is unsweetened to maintain the recipe's balance.
What should I do if my custard doesn't set?
If your custard is still runny after baking, it may need more time in the oven. Continue baking until it is just set but still slightly jiggly in the center. Additionally, ensure your oven is properly preheated to avoid undercooking.
Can I make this custard ahead of time?
Absolutely! You can prepare the custard and bake it a day in advance. Just let it cool completely before refrigerating. When ready to serve, you can enjoy it cold or gently reheat it, allowing for a hassle-free dessert option.
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).