Common Baked Custard

Baked, slow oven, 30 to 40 minutes, or more.


  • New milk, 1 quart
  • eggs, 8
  • sugar, 5 to 8 oz.
  • salt, ¼ saltspoonful
  • nutmeg or lemon-grate:


Mix a quart of new milk with eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard into a deep dish with or without a lining or rim of paste, grate nutmeg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives; and there will be no whey in the dish.