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Mimi’s Egg Custard

Submitted by: lesliedgray on January 11, 2013
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Mimi's Egg Custard

This is a good old-fashioned Southern desert. Every bite brings back memories of my childhood. This recipe is easily doubled depending on the number of people. The recipe as is will feed approximately 4-5 people.

Difficulty: Easy

Servings: about 4

Prep Time: 20-25 min   Cook Time: @ 25-30 minutes  


3 eggs
1/3 cup plus 1 tbsp sugar
1/8 tsp salt
1/2 tsp vanilla

2 cups milk (scalded)
Nutmeg to taste


Place two cups of milk into a pan and heat just until a skin forms on top. Set aside. Beat the first four ingredients together then add the scalded milk, tempering the eggs first. To temper eggs, add a little of the egg mixture slowly to the hot milk, stirring constantly. Then slowly add the milk back to the remainder of the egg mixture. Pour into a casserole dish or pie pan. Sprinkle nutmeg on top to taste. Set pan into another larger dish with water in it (a cookie sheet with a lip is fine). Bake at 325 degrees. Center should still be a little soft when done. It will set as it cools.

Categories: Dairy, Desserts, Eggs, Puddings & Custards


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