Baked custard is a classic and comforting dessert that is perfect for summer. With a silky, chilled filling and a crispy, tasty crumb base, egg custard is an elegant yet deceptively simple recipe.
That’s right: While baked custard may sound like a fancy dish straight out of “Bridgerton” or “Downton Abbey,” the dish (aka custard tarts) can be easily made even by novice cooks at home.
Best of all, baked custards only require a few simple ingredients. To make a classic egg custard, all you need is eggs, butter, sugar, vanilla, flour, and nutmeg. You also need milk, but you have options here. For example this recipe for Homemade fried egg custard from Allrecipes asks for regular milk, but you can also use sweetened condensed milk (if The Southern Lady Cooks do) or evaporated milk (if Nestle recommends for the recipe).
To make Marcea’s fried egg custard on Allrecipes, you first need to make your dough. Using butter, sugar, flour and an egg, mix your pastry dough and then roll it out on your work surface. You can roll out the dough to the size of a standard 9-inch tart pan or you can make individual egg custards in oven-safe ramekins. (If you’re baking the latter, roll out your dough and then use a jam jar or circular cookie cutter to expertly cut your dough to the size of your tins).
To prevent your custard base from getting soggy, many baking experts recommend that you “blind blake”your crust. This means baking your crust for 15-20 minutes before putting in your filling. This will help the crust set and not get too soggy when you put your wet ingredients in the pie. For mini cakesreduce the time to 10-12 minutes.
Then add your egg custard filling and bake for about 45 minutes, until the egg custard is firm and wobbles just a little bit. Then put in the fridge and let your egg custard cool for at least an hour.
Find full instructions for: homemade fried egg custard from Allrecipes here.
You can serve your egg custard warm or chilled. Once you’ve perfected your egg custard technique, try other variations like Baked lemon custard of the North Carolina Egg Association of maple custard from Martha Stewart.