Name: Get-Well Baked Custard
Prep time: 15 min
Cook time: 55 min
Total time: PT-490051H30M52S
Cuisine: American / Home style
Ingredients: 4 large eggs; ½ cup white sugar; ¼ teaspoon salt; 1 teaspoon vanilla extract; 4 cups warm milk; Ground nutmeg (for sprinkling)

A warm, gently sweet baked custard that brings a nostalgic sense of comfort, this "Get-Well Custard" is a soothing treat I like to turn to when I need something soft, light, and familiar. With its silky texture and subtle vanilla aroma, it’s the kind of dessert I make when I want a little warmth on a quiet evening—or when I want to share something gentle and homemade with someone feeling under the weather.

Why You’ll Love This Recipe

I love this recipe for how easy it is to prepare with just a handful of simple ingredients—eggs, milk, sugar, and vanilla. It comes together quickly, with no fancy equipment or complicated steps. The smooth, creamy texture and mild sweetness make it perfect for anyone needing a gentle dessert that’s not too heavy or rich. Plus, it’s naturally gluten-free and vegetarian, and it chills beautifully for make-ahead convenience.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups warm milk
Ground nutmeg (for sprinkling)

Directions

I preheat the oven to 350 °F (175 °C).
In a mixing bowl, I beat the eggs with sugar, salt, and vanilla until well combined.
Slowly, I whisk the warm milk into the egg mixture, making sure everything blends smoothly.
Then, I pour the mixture through a fine strainer into a 1½-quart round baking dish to ensure a silky texture.
I sprinkle a touch of ground nutmeg over the surface.
I place the baking dish inside a larger pan and add about 1 inch of hot water to the outer pan to create a gentle water bath.
I bake the custard for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
Once done, I remove it from the oven, let it cool to room temperature, then refrigerate it thoroughly before serving.

Servings and timing

This recipe yields about 10 servings. It takes roughly 15 minutes to prepare and 55 minutes to bake, totaling around 1 hour and 10 minutes. It’s a great option for a dessert that’s both homemade and low-effort.

Variations

Coconut twist: Sometimes I swap 1 cup of milk with canned coconut milk for a lightly tropical note.
Citrus flair: A little lemon or orange zest added to the custard base gives it a fresh, zippy flavor.
Spiced custard: I’ve added a pinch of cinnamon or cardamom for a cozy, spiced version that’s especially nice in cooler weather.
Dairy-free version: I’ve had success using almond milk or oat milk, though the texture is slightly less rich than with whole milk.
Individual servings: Instead of one large dish, I sometimes pour the custard into ramekins and reduce the baking time slightly for individual portions.

storage/reheating

I store leftover custard in the refrigerator, covered tightly with plastic wrap or in airtight containers. It stays fresh for up to 4 days. I don’t usually reheat this dessert—it's best enjoyed chilled straight from the fridge. If I want it slightly warmed, I let it sit at room temperature for 15–20 minutes rather than microwaving.

FAQs

How do I know when baked custard is done?

I look for the center to be just set and still slightly jiggly. A knife inserted should come out clean, but the custard shouldn't be overcooked or rubbery.

Can I make this custard ahead of time?

Absolutely. I often prepare it the night before and chill it overnight. The flavor and texture are actually better when it's well chilled.

Do I need to use whole milk?

Whole milk gives the creamiest result, but I’ve also made this with 2% milk successfully. Skim milk tends to yield a thinner texture.

Why do I need to use a water bath?

The water bath helps cook the custard gently and evenly, preventing the eggs from curdling or the texture from becoming grainy.

Can I freeze baked custard?

I don’t recommend freezing it, as the texture becomes watery and separated when thawed.

Conclusion

This Get-Well Baked Custard is one of those recipes I turn to when I want something simple, soothing, and full of quiet charm. Whether I’m making it for a cozy dessert or sharing it with someone in need of comfort, it never fails to satisfy. With minimal effort and ingredients I already have in my kitchen, it’s a timeless classic I always come back to.

Get-Well Baked Custard

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Author: Sue
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Yield: 10 servings
Category: Dessert
Method: Baked custard
Cuisine: American / Home style
Diet: Vegetarian

Print Recipe

Description

A simple baked custard that's comforting and gentle — often called “Get‑Well Custard.”

Ingredients

4 large eggs
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups warm milk
Ground nutmeg (for sprinkling)

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Instructions

Preheat oven to 350 °F (175 °C).
In a bowl, beat eggs with sugar, salt, and vanilla.
Slowly whisk warm milk into the egg mixture.
Pour the mixture through a strainer into a 1½‑quart round baking dish.
Sprinkle a little ground nutmeg over the top.
Place this baking dish in a larger pan. Pour about 1 inch of water into the larger pan (to create a water bath).
Bake in the preheated oven until a knife inserted into the center comes out clean, about 55 to 60 minutes.
Remove and let cool to room temperature, then chill before serving.

Notes

Use whole milk for best texture.
Straining helps remove any bits of cooked egg for a smoother custard.
Be careful not to overbake — custard is done when it’s set but still slightly jiggly in the very center.
Chill thoroughly before serving; flavors meld and texture improves when cold.