Classic Baked Custard (Uses 8–10 Eggs)

When eggs start to build up, a classic baked custard is one of the simplest and most reliable ways to use a large quantity at once. This version uses 8–10 eggs to create a smooth, creamy texture with a lightly set center and a delicate, traditional flavor. It’s straightforward to make, requires minimal ingredients, and works well whether you’re cooking for your household or looking for a dependable way to work through extra eggs.

Eggs: 9
Servings: 8
Prep: 15 minutes
Cook: 40–50 minutes
Total: ~1 hour
Classic baked custard with nutmeg in a baking dish with a spoon lifting a creamy portion
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    Why You’ll Love This Recipe

    • High egg ratio creates structure
      The eggs provide the custard’s signature texture.
    • Simple ingredient base
      No complicated steps—just milk, eggs, sugar, and flavoring.
    • Water bath ensures even cooking
      Prevents curdling and keeps the texture smooth.
    • Scales easily
      You can adjust egg quantity depending on supply.

    Ingredients

    8–10 large eggs

    4 cups milk (whole preferred)

    ¾–1 cup sugar (adjust to taste)

    1 tbsp vanilla extract

    ½ tsp salt

    Optional: ground nutmeg for topping

    Instructions

    1
    Preheat oven to 325°F

    2
    Warm the milk Heat gently until warm but not boiling.

    3
    Whisk eggs and sugar In a large bowl, whisk until smooth.

    4
    Temper the eggs Slowly add warm milk while whisking continuously.

    5
    Add vanilla and salt

    6
    Strain mixture (optional but recommended) For an extra smooth texture.

    7
    Pour into baking dish or ramekins

    8
    Prepare water bath Place dish in a larger pan and add hot water halfway up sides.

    9
    Bake 40–50 minutes Until center is just set.

    10
    Cool before serving

    Tips

    Do not overbake—custard should jiggle slightly

    Straining removes bubbles for smoother texture

    Use whole milk for richness

    Storage

    • Refrigerate up to 4 days
    • Best served chilled or slightly warmed

    Variations

    • Cinnamon custard: add ½ tsp cinnamon
    • Lemon custard: add zest of 1 lemon
    • Caramel custard: add caramel base before baking

    If you’re working through a steady supply of eggs, recipes like this make it easier to use a larger quantity at once without waste. Custards are especially useful because they rely heavily on eggs and store well for several days.

    For more ideas, explore the main egg recipe collection, or browse recipes designed for using 8–10 eggs to find additional ways to work through your supply. If you’re storing eggs regularly, having reliable egg cartons can help keep everything organized and protected.

    Have more eggs to use? Try another recipe designed for using larger quantities at once.

    Frequently Asked Questions

    More Questions

    Can I use fewer eggs?

    Yes, but texture will be softer.

    Why did my custard curdle?

    Usually from overheating or skipping the water bath.

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