Today is my Dad’s birthday. He would have been 65 years old.
This is his first birthday since he passed away last January.
I actually thought about this day shortly after he passed away. I thought about how this year would be a year of firsts – his first birthday without him, my first birthday without him, the first father’s day, the first Christmas, and so on. I’ve dreaded these days even before they happened.
Vanilla Custard has been something I have talked with my Dad about several times over the last few years. He had told me how he would love to have custard again. Baked Vanilla Custard like his mom (my grandma) used to make. He asked if I knew how to make it, and I told him that I was sure I could figure it out. I told him I would make it for him someday.
About a month before he died, I was working on a Family Recipe Shadowbox craft project. I called my Dad and asked him, “what was the best thing your mom cooked?” He said the custard, which she made in individual cups. And Nestle Toll House Cookies too (although he hated the time she got “creative” with them and added walnuts). Once again, I told him I would make it for him someday.
Soon after this conversation, we talked again and my Dad told me that he had just made vanilla custard HIMSELF. He found an easy recipe and did it. This was a huge shock and surprise. After all these years, he made it all by himself?? I was sad that I didn’t make it for him, but I was so proud that he actually made it.
After he died, I flew out to his home in Virginia to deal with everything. One of the things I had to do was packed up and clean his house.
While cleaning the kitchen, I found a recipe for Vanilla Custard, cut out of a foam egg carton.
I held that recipe like it was a prized jewel. I don’t have any recipe cards from my Dad, but I had this little piece of egg carton that told a story just as special. While this wasn’t the recipe that he grew up to love, I knew that this was the easy Vanilla Custard he made.
I decided right there in that moment that I would make his Vanilla Custard too. I didn’t know when, but I would make it someday.
When his birthday started to get closer, I thought of making a birthday cake to celebrate his day. But, I knew that the best thing for me to make today was that Vanilla Custard. Finally, I would make it for him, with the recipe he shared after he was gone.
Today, I share Easy Baked Vanilla Custard for my Dad on his 65th birthday. I’m sad that he couldn’t be here to enjoy it with us, but I do know that he would have loved me sharing this story, and “his” recipe, with you all.
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Easy Baked Vanilla Custard
Description
An easy baked vanilla custard recipe that I made in honor of Dad.
Ingredients
- 12 large eggs
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 5 cups milk (I recommend using whole milk)
- 1 tablespoon vanilla extract
- Ground Nutmeg (optional)
Instructions
- Preheat oven to 350 degrees F. Spray 13×9″ baking dish with cooking spray.
- In a large bowl, mix together eggs, sugar and salt. Add half of milk and vanilla, combine well with eggs/sugar mixture, make sure sugar is dissolved. Stir in the rest of the milk. After fully blended, pour into prepared baking dish. Sprinkle top with ground nutmeg, if desired.
- Bake in oven for 60 minutes or until knife inserted in middle comes out clean. Remove from oven and allow to cool. Place in refrigerator and chill completely. Cut into squares to serve and enjoy.
Notes
-I altered the original recipe slightly by increasing the vanilla extract and adding the salt. I also rewrote the instructions.
–I’ve called this recipe easy as it doesn’t require heating or scalding of milk and you don’t have to temper the eggs with the milk. It’s a simple mixing of the ingredients and baking in the oven.
- Category: Dessert
- Method: Baking
- Cuisine: American
Cynthia says
Is it possible to make this chocolate?
Kelly M Jackson says
This is the recipe I’ve been trying to remember for years! No heating the milk. Perfect every time. Thank you so much for sharing your Dad’s Custard!
Jan says
Made this last night. Both my husband and I felt there was too much egg. Tasted like a sweet omelet. Kinda killed my craving for custard. It was easy.
Sabrina says
My mother in law can’t cook anymore and loves homemade Custard. I have never made it before and she ate it all in 3 days and said it was like she remembered as a youth. This was fool proof! I have the pan back and making another one. Thank you 🙏🏻
Wanda Glass says
Easiest and Best Baked Custard. We are diabetic and replaced sugar with Monkfruit. Thankyou for the recipe. I can now enjoy my crustless custard tarts without the sugar high.
Maureen Patricia says
I’m partial to my mom’s custard pie. Everyone would rave about it. Her secret was she’d add a bit of almond flavoring with the vanilla. She’s now passed, but I carry on her recipe with that addition. That being said, this was a wonderful, easy recipe that took literally 5 minutes to put together. My oven was still heating up by the time I was done mixing it. Thank you.
Janie Sheehan says
I came across this when looking for a recipe for custard baked in a casserole dish, because I couldn’t remember the approximate time. Damn near the exact recipe I’ve used for over 55 years: six eggs, a quart of whole milk (or 2% and half & half mixed) cup of sugar, a little salt, and lots of vanilla, pretty much half your recipe just for me. I used to make the whole recipe and bake it in heavy custard cups, but I decided to make half as much in a big baking dish this time. I use a thick ceramic casserole baking dish but still put it in a roasting pan in water at 350 degrees. I’m glad you found your father’s recipe. Thank you very much for sharing this.
Annie Paige says
The timing of finding this recipe today was perfect. My lifelong friend is in hospice care, and is only eating soft food. My friend and I made her family dinner, and I thought a custard would be smooth and a bit refreshing for her. I found your recipe from your Dad, and it was perfect. I thank you very many much.
Rhonda Chism says
I also give this 5 stars.
I am a diabetic and substituted the sugar with Splenda and added a sugar free caramel syrup to serve as Flan. My Family loved it.
Natalie says
That was the sweetest story I heard in a long time thank you for sharing it it reminds me of my dad I miss him tremendously
Claire says
Hi, I made this custard and really like it! It’s very easy to make. It also uses up a lot of eggs, and I had some about to reach their expiration date, so this recipe was perfect! It’s so easy to eat and just sweet enough to satisfy, but also nutritious with its eggs and milk ingredients. Thanks!
Susan Claire says
I made this today! I cut the recipe in half, and baked it in a 2-quart baking dish. So smooth and creamy, and so easy! Stunning with fresh berries!
Chris says
Such a nice story; I wish I would have thought to ask my dad (and my mom too) what his mom made that he liked best before he passed…
Chris says
Thanks for sharing and thanks for sharing your and your dads story…
Marie says
Can I cut this recipe in 1/2 and bake in 8×8 pan if so how long would I leave it in the oven for? Thank You
Kris Brinkley says
Your story really hit home with me and touched my heart. I lost my mom and grandparents all in less than 4 years. I wasn’t able to get any of the family photos or recipes and wasn’t able to cook my mom her last bday cake. Her favorite was my grandma’s pineapple upside cake. I lived in Texas at the time and didn’t get to California in time to say goodbye. After my grandparents passed someone burglarized their home and vandalized it. I thought all was lost. A few yrs passed and I mentioned how much I had wanted the family recipes. To my surprise an aunt had them and was hanging in to them for safe keeping but it slipped her mind. Every great I make my mom’s favorite meal for her birthday and now I can finally make her favorite cake as well!! People that haven’t lost someone that close to them yet don’t fully understand how much it means when something like what happened with you and your situation happens. I’m so happy you were able to do that for him. I know he is proud. Good day!! Btw. The custard was fantastic!! Thank you!
sam says
Thank you to you and your Dad, this was delicious. (I added a few blueberries to honor my Dad 🙂
Laura Migliore says
This is a great recipe, and so easy. However, it is too sweet for me. I would cut the sugar to one cup for a 13 x 9 pan.
Karin Kenney says
I love the story of your dad…..very touching. I bet you really miss him….I am about the same age as he would be now and I am so happy to have his recipe …you know why? Because all the custard recipes we made in the past you had to set the bowl of custard in a bigger bowl of water and then place it all in oven! What a pain!! The water in the bowl kept the bowl of custard from burning I guess….who knows!! So thanks to your dad for being observant and finding this awesome recipe!! So easy!!! – Karin
Tammy says
The story if your dad just made this all the better. I have several family recipes handed down and they are always the best. Sentiment and love are always going to make a great recipe greater! Just made this for my mother in law. First time I’ve made custard without scalding or tempering. Thank you for sharing.
Rosalyn says
Brandie,
Thank you for sharing your Dads recipe. Today is my sons 11th birthday and we are in quarrentine, so no party. He loves custard. I made him an angel food cake and used my yolks to make custard. Thank you for sharing a part of your loved one to help make my loved ones day special during a difficult time. Love never fades. It just changes form. Thanks again.
Holly W. says
Dear Brandie, today my husband brought home a dozen eggs and as he handed the grocery bag to me it found the floor instead of my hands. I was lucky enough to salvage the eggs and thought of custard. I was looking on google and came across your recipe from your dad and was so happy! I didn’t have to try and scald and temper milk and eggs, I could just mix and bake. Thank you for sharing, both the recipe and the story about your dad.
Robin says
Thank you for sharing the recipe and your story. I think that I may make this. Thank you. Have a nice day.
Ann Marie says
Thanks for publishing this. It is a great recipe. I am sure your Dad would be very pleased to know that so many people are enjoying the recipe he so thoughtfully clipped from egg carton! Little things can make a big difference!!
Richard M. Lapham says
My grandfather on my mom’s side used to make what he called rice pudding. It was the leftover rice from a dinner at The China Clipper usually at least 1 1/2 cups. Then he would beat 4 or 5 eggs, 4 cups whole milk, a cup or so of half and half, 1/2 tsp salt 1 1/2 cups sugar and a tablespoon of vanilla. He used manual beaters. The rice was placed in a buttered 9 x 13 pan. Over that he would put 1 cup of raisins which were plumped in simmering water. The egg mixture was poured over that. Then he would shake what seemed like 1/2 of a 4 oz can of ground cinnamon on top. Bake at 350F for an hour or so. I do not remember him mixing the cinnamon in – I have made this several times. My cinnamon sat on top all powdery except one time. I do not know why it made a brown skin that one time but his always did. No water bath just put the pan in the oven. When my brother and I were very small he called it fly pudding. He was the eternal jokester – claiming he caught flies and took the wings off. We didnt believe him of course. We miss you still Victor G. Evans – passed 1974 at only 59 years old.
Dana says
I have never had custard. We recently started raising chickens. All 17 are laying now. My husband told me about his Mom’s custard, so I began searching for a recipe. I cried big tears when I read your story. The custard just came out of the oven. It is amazing! I only gave it 5 mins to cool heehee. I will be making this probably 4 times a month. Thank you!
Deberah Cummings says
I love custard and your story reminds me of how my dad knew that and would make custard for me and I could always see the love in his eyes when he and I ate it together thanks for reminding me of that I’m trying this tomorrow
Eunha Yang says
I just came across this recipe. I’m definitely going to try it. I, too, cook special dishes on my dad’s birthday. Perhaps you can upload a video? I’m better at learning by watching.
FM Smith says
I did not have evaporated milk so I used heavy whipping cream, the first time. The next time I used the evaporated milk.
I am estatic with the whipping cream version, it resembled a flan without the carmelized sugar. I will never use the evaporated milk version again; aesthetically it was disappointing, texture wise it was coarse and the taste was virtually bland.
Overall, I am pleased to have this recipe, with my changes I prefer it over all other egg custard recipes I have used.
Michele RobertsonMi says
Thank you so much for this recipe it is absolutely wonderful I’m going to try it again today it’s been requested but we’re going to tweak it a little with a teaspoon of Brandy
Ruth Counter says
I’m sorry about your father and his recipe is a treasure.
I made this custard today and it didn’t turn out. It’s edible and tasty, but it curdled. I followed the recipe carefully and wonder if you or anyone might have suggestions.
Janie Sheehan says
Ruth, I’ve been baking custard in custard cups for over 55 years. I was looking for a recipe for custard baked in a baking/casserole dish, because I couldn’t remember the approx baking time. This recipe is great but I ALWAYS PUT THE BAKING DISH OR CUSTARD CUPS IN A ROASTING PAN, SET THE PAN ON A PARTIALLY PULLED OUT OVEN RACK, AND POUR HOT WATER LEVEL WITH HALF THE HEIGHT OF THE CUSTARD CUPS OR IN THIS CASE A TWO QUART CERAMIC BAKING/CASSEROLE DISH TO KEEP THE CUSTARD FROM CURDLING. ALSO IT WILL CURDLE IF BAKED TOO LONG. If a butterknife comes clean, it is done and will firm up in the refrigerator. I cut the recipe in half so it fit in a 2 qt baking dish.
Susan Albertson says
Made this it was the best custard I have ever made and very easy ????Thanks for Sharing your Dads recipe and the memories.Very nice
Avis Dwyer says
Easy custard recipe is just the kind of recipe I would love to make. I am a grandma and my grand kids love it.
Liz says
What a difficult day for you, Brandie…but what a nice tribute to your wonderful dad. I’m glad you found a recipe to make and to honor him. It looks perfect.
brandie says
Thank you, Liz 🙂
Laura Dembowski says
I’m so sorry about your dad. But at least you are remembering him and think of him often. This recipe looks really unique and yummy!
brandie says
Thank you, Laura.
Heather M says
What a wonderful story! It made me tear up this morning and I’m amazed you found that little tiny recipe too, because sometimes things get lost so easily. What a bittersweet moment.
brandie says
I know, right? That recipe was so little and if you had seen how cluttered his kitchen area was, you’d be even more amazed that I found it! Thank you for visiting and commenting, means a lot to me.
Melissa says
That was your dad making sure you knew he was there. We are all making this recipe with this story in mind, truly a great tribute to your dad!
Becca H. says
My dad’s been gone for almost 8 years (November 5th), and I still make the recipes he’s shared with me during weeks when I miss him the most. Like his birthday. Great post, Brandie!
brandie says
I find it so comforting to hear that, Becca. I like knowing others make recipes to remember those that they lost. To me, it makes sense and feels good to know others think the same way.
Vanessa, DeSuMama says
I’m in tears, Brandie. Your Dad is so proud, I’m sure of it. Hugs to you, my friend.
brandie says
Thanks Vanessa. I know he was very proud of me because he passed away, I do hope he’s still proud.
Sharlene says
I’m so sorry for your loss. Has anyone tried making this with 2% milk? Does this need to be made with whole milk?
Thank you
Chris says
I make mine all of the time with 2%, although NOT this recipe. I imagine it would work out just fine, as my recipe is 3 eggs to 3 cups of milk. So the additional eggs of this recipe would make it bind together all of the better.