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Homemade Baked Egg Custard

Homemade Baked Egg Custard

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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


Pastry:1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
Egg Custard Filling: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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