Take the fuss out of making custard with this fool proof recipe. Be sure to use the water bath when baking the custard to prevent over-baking.


  • 2 cups
  • 1 cup (8 oz.)
    Better'n Eggs®
  • 1/4 cup
  • 1/4 tsp.
  • 1 tsp.


  • Heat oven to 325° F. In 1-quart saucepan heat milk over medium heat, without stirring, 10 to 12 minutes or until film forms over top of milk (do not let milk boil). Cool 15 minutes.

  • In medium bowl combine cooled milk and all remaining ingredients; stir until sugar is dissolved. Pour about 1/2 cup mixture into 6 ungreased 6-ounce custard cups or ramekins. Place cups in 13x9 inch baking pan; fill pan with 1-inch hot water.

  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. (Custard remains soft - be careful not to over bake.) Serve warm or chilled.

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  • >15 Minutes Prep Time