I have been making custard for 45 years and this is the BEST and easiest I have ever made!! Everyone needs to try this. You will make more. My first batch lasted about as long as it took to cool. Thanks so much.

I second that comment... I use this recipe in my family custard throw down. Great recipe!

I have been trying different custard recipes lately to find "just the right one" and this is IT! Thank you.... it's truly the best; it's as silky as it is tasty. I now have it "sealed" in my forever recipe list. I believe this tops all. I've tried it again and added finely chopped coconut... mmm good - Thank you!

Wonderful!! Easy, fast and tasty!!!

I have memories of egg custard from my childhood, and this comes close. The first time I made it, I baked it longer than 40 minutes, and it was not as silky as I hoped. Because I used a deep dish, I thought it would take longer. It doesn't. My only other comment is that I don't like the small bits of egg white that separate out in the custard. I'm not sure how to remedy this...anyone have any suggestions?

Elizabeth, I think the small bits of egg whites that you mentioned that separate out in the custard are the chalazas, the rubbery strings that anchor the egg yolk to the shell membrane. Try removing them, either with a spoon or a whisk, before adding the eggs to the other ingredients.

To avoid the lumps or stringiness in the custard I pour the mixture through a strainer into the bowl or dish(es) I will be baking it in. Smooth as silk.

This is a very good recipe. However young cooks need to know how much vanilla and how much nutmeg.

I'm 51 (not young), and I'd still like to know how much vanilla and nutmeg ;-)

I would recommend 1/2 to 1 tablespoon of vanilla. Nutmeg you just sprinkle on top.

Excellent results from a simple recipe. I liked the milk instead of cream, I used 2% and it set very nicely. Great served hot or cold.

This is the BEST custard, just as I remember from my past. Easy to make and comes out PERFECT. I agree, try it and you will make no other. Thank you for the wonderful recipe!

I make it with 1 cup sugar.