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Follow these helpful hints for a successful baked custard. If unmolding the baked custard, bake it in a metal pan rather than a glass dish. When custard tests done with a knife inserted 1 inch from the edge, the center will still be jiggly but will firm up as it cools. To prevent custard from oozing liquid or "weeping," avoid overbaking or baking at too high a temperature. Store baked custard, covered, in the refrigerator for up to 3 days.
Sprinkle top of custard with 1 Tbsp. cinnamon sugar before baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.