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Delicious Custard Nutmeg Bake topped with nutmeg spice and cream.

Custard Nutmeg Bake

Experience the comforting flavors of this Custard Nutmeg Bake, a simple yet delightful dessert that evokes cherished memories of family gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Custard Base
  • 4 large large eggs preferably free-range for richer flavor
  • 3 cups milk whole milk for creaminess
  • 1 cup granulated sugar can be substituted with coconut sugar
  • 1 tablespoon vanilla extract use pure vanilla for best results
  • 1 teaspoon ground nutmeg freshly grated nutmeg enhances the flavor
For the Topping
  • 1/2 cup all-purpose flour can replace with gluten-free flour
  • 1/4 cup unsalted butter melted, for richness
  • 1/4 cup brown sugar packed, for added sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This will ensure even cooking and a golden crust.
  2. In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until frothy. This should take about 2-3 minutes. The mixture should lighten in color and become slightly thicker.
  3. Gradually add the milk and ground nutmeg, stirring gently to combine. You want to keep the mixture as airy as possible, so fold gently.
  4. In a separate bowl, mix the flour and the brown sugar. Then, gently fold in the melted butter until crumbly. This will create a delicious topping for your custard.
  5. Pour the custard mixture into a greased 9×13-inch baking dish. Then sprinkle the flour and butter mixture evenly on top.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown. Keep an eye on it; it should have a slight jiggle in the center but not be liquidy.
  2. Once baked, let it cool for about 15 minutes before serving. This resting period will allow the flavors to meld beautifully.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Serve warm with vanilla ice cream or cold with fresh fruit.