By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
64 cal · 25 min
Basic Custard
Recipe GLPR5877aaa994738a
A simple, creamy custard made with just egg, sugar, milk, and a hint of vanilla. This classic dessert can be prepared either on the stovetop for a smooth pouring custard or baked for a firmer texture. Perfect for serving warm or chilled.
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Ingredients
1 large egg
2 tablespoons sugar
1 cup skim milk
1/2 teaspoon vanilla extract, optional
Directions
Thoroughly wash your hands with soap and warm water before handling ingredients.
In a small bowl, whisk together the egg and sugar until well combined and pale, about 1 minute.
Gradually add the skim milk to the egg mixture while whisking continuously until fully incorporated.
Stir in the vanilla extract if desired.
STOVETOP METHOD: Pour the custard mixture into a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon for 12–15 minutes, ensuring the mixture does not reach the sides or bottom too quickly. The custard is ready when it reaches 160°F on an instant-read thermometer (safe internal temperature for egg) or when it coats the back of a spoon and a finger drawn across leaves a clear trail. Do not boil. Remove from heat and serve warm or pour into serving dishes to cool and chill.
BAKED METHOD: Preheat the oven to 325°F. Pour the custard mixture into a 2-cup baking dish. Place the dish in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish (water bath). Bake for 20–25 minutes until the custard is just set but still slightly jiggly in the center and reaches 160°F. Remove from the oven and allow to cool before serving, or refrigerate until chilled.
Comments
Custard is a worknight winner for Charlotte: eggs, sugar, skim milk, and vanilla are staples at every major grocery chain from Harris Teeter to ALDI, with no specialty stops required. The cost per serving runs roughly 40–60 cents, driven mainly by eggs and milk, which makes it genuinely cheap comfort food. The stated 25 minutes is honest if you're stirring actively over low heat and cooling slightly; overconfident cooks who ignore the stirring will curdle it and add 10 minutes of frustration. It reheats gently in a water bath and scales to feed 4 easily, though it does demand patience and attention—this is not a walk-away dish, and it's fussy enough that a distracted cook will regret it.
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