Ingredients

• 4 large eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 2 cups milk

Optional Topping

• Nutmeg
• Cinnamon sugar
• Caramelized sugar for a brûlée-style top

Instructions

Step 1: Preheat Oven

Preheat oven to:

• 325°F (163°C)

Step 2: Make Custard

In a bowl:

1. Beat eggs
2. Add sugar
3. Stir in vanilla
4. Slowly whisk in milk

Mix until smooth.

Step 3: Pour into Dish

Pour into:

• ramekins
• pie dish
• small casserole dish

Sprinkle top lightly with nutmeg if desired.

Step 4: Water Bath (Important)

Place baking dish inside a larger pan.

Add hot water halfway up the sides.

This keeps the custard silky and prevents curdling.

Step 5: Bake

Bake:

• 45–55 minutes

Custard should be:

• mostly set
• slightly jiggly in center

Knife inserted should come out mostly clean.

Step 6: Optional Crispy Sugar Top

For the look in your photo:

Sprinkle sugar over the top and:

• broil 1–2 minutes
  OR
• use a kitchen torch

until caramelized.

Why This Dessert Is So Loved

It’s:

• creamy
• rich
• lightly sweet
• incredibly cheap to make

During the Depression and wartime years, families relied on simple egg-and-milk desserts because ingredients were limited.

Nut Information / Allergen Info

Nut Status

Typically:

• peanut-free
• tree-nut-free

Always verify ingredient labels if allergies are severe.

Contains

• Eggs
• Dairy

Gluten-Free?

Yes — naturally gluten-free.

Dairy-Free Option

Can substitute:

• oat milk
• almond milk
• coconut milk

Texture may be softer.

Frequently Asked Questions

Q: Why did my custard crack?

Usually from:

• baking too hot
• skipping water bath
• overbaking

Q: Why is it watery?

Possible causes:

• underbaked
• low-fat milk
• overmixed eggs

Q: Can I use evaporated milk?

Yes — and many old recipes did.

It creates a richer custard.

Use:

• 1 can evaporated milk + 1 cup regular milk

Q: Can I make it ahead?

Absolutely.

Chill for:

• 4 hours or overnight

Many people prefer it cold.

Q: Can I add flavors?

Yes:

• cinnamon
• maple
• lemon zest
• coconut
• bourbon
• rum extract

Super Frugal Version

Historically, some families made this with:

• only eggs
• milk
• sugar

Vanilla was considered optional because it was expensive.

Pro Tips

• Whole milk gives best texture
• Don’t boil the custard
• Let rest 15 minutes before serving
• Fresh nutmeg makes it taste bakery-quality

That crackly golden top in your photo is what makes people think it’s fancy crème brûlée — but it’s really a humble old-school custard that costs just a few dollars to make.