Colonial Cup Custard

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Except for the addition of vanilla, this custard follows Eliza Leslie’s 1828 recipe from Seventy-five Receipts for “Plain Custards” exactly. It’s still one of the best.


  • 3 large eggs
  • 1 large egg yolk
  • 2 cups milk


  1. Preheat the oven to 325 degrees F, with a rack in the center. Set six 6-ounce ramekins or custard cups in a roasting pan; set aside.
  2. In a bowl, whisk th