Classic Baked Egg Custard

Follow our step-by-step guide on how to make Classic Baked Egg Custard.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Gently place the unbaked pie crust into a 9-inch pie plate, ensuring it hugs the bottom and sides perfectly.

3. Step 3

   If you like, crimp the edges for a decorative touch.

4. Step 4

   To prepare for blind baking, line the crust with foil or parchment paper and fill it with dried beans or pie weights.

5. Step 5

   Slide it into the preheated oven and let it bake for 8 minutes.

6. Step 6

   Once the time is up, carefully remove the foil and weights, then return the crust to the oven for an additional 5 minutes, allowing it to set and dry out.

7. Step 7

   Lower the oven temperature to 350°F (175°C) and let the crust cool for about 10 minutes while you whip up the custard filling.

8. Step 8

   In a mixing bowl, combine eggs and sugar using an electric mixer until they blend seamlessly.

9. Step 9

   Add a splash of vanilla extract and mix again for that aromatic touch.

10. Step 10

    Gradually pour in the milk, stirring until the mixture is smooth and creamy.

11. Step 11

    Pour this luscious custard into your partially baked pie crust, filling it generously to the brim.

12. Step 12

    For a hint of warmth, sprinkle nutmeg over the top.

13. Step 13

    Bake in the oven for approximately 40 minutes, or until the custard is set and a knife inserted near the center comes out clean.

14. Step 14

    If the edges of the crust begin to brown too much, simply cover them with foil for the last 15 minutes of baking.

15. Step 15

    Once done, let the custard cool completely for about an hour before serving, allowing the flavors to meld beautifully.

16. Step 16

    Enjoy the delightful journey of flavors in every slice!.