Easy Egg Custard Recipe



  • 1 3/4 Cups of Half and Half
  • 1/2 Cup Equal Spoonful (or equivalent packets, check the conversion!)
  • 3 Eggs + 1 Egg Yolk
  • 1 Tsp Vanilla Extract
  • Powdered Cinnamon or Nutmeg to taste


  1. Preheat the oven to 450F.
  2. Combine sugar and half and half on low heat in a pot on the stove. Do not let this boil, just warm enough to dissolve the sugar in the half and half.
  3. Beat eggs together with vanilla extract until combined, do not over-beat! Temper the sweet half and half into the egg/vanilla mixture.
  4. Split the mixture into 4 ramekins. Top the mixture with a sprinkling of cinnamon or nutmeg (to taste)
  5. Prepare a bain-marie by filling a baking dish (with sides as high or close to the height of the ramekins) halfway with water.
  6. Bake the custards for 30 mins.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach