The Fastest Baked Custard Ever!

[@st.joanne]

Love this recipe. I like how you explained the process and how simple you made it. Thank you 🙏🏻

[@GailSokol]

@@st.joanne You are most welcome!!! Thanks for reaching out!!! You made my day!

[@st.joanne]

Love this recipe. Thank you 🙏🏻

[@Jessicajanelove]

❤ thank you x

[@debjarvie-sexton1609]

These are just like my Grandmothers. She made custards jellos with fruit and rice,bread, cornstarch etc... Nutmeg on custard yummy..

[@GailSokol]

This type of custard is so comforting, isn't it? And so easy to make!!!

[@brittanyheath2109]

U make cooking fun! Love it

[@GailSokol]

I really do have fun when I'm in the kitchen!! Thanks so much for reaching out!!!

[@Redfish3240]

Cinnamon? Heresy! 😂 Nutmeg! Thanks

[@GailSokol]

@@Redfish3240 You do YOU!!! Enjoy!!!

[@SilentNoMore64]

2 eggs, 1/4 cup of sugar, vanilla flavoring and 2 cus of milk. Bake at 350° for 35 minutes.

[@JayDee-po5bc]

When do you remove custard from water bath? When still hot or When it is cool?

[@GailSokol]

@@JayDee-po5bc You can remove the custards right after you take them out of the oven. And remember they will be hot! I take an off-set spatula and gently lift each one out as I hold a clean kitchen towel in my other hand for support. I hope you enjoy this custard recipe. It's delicious!!!

[@debjarvie-sexton1609]

Fresh eggs need no refrigeration. They have a natural barrier,a few dirty bits are fine. Wash before use. Commercial eggs needs refrigeration because they were washed. Fresh eggs sink in water. Semi fresh stand up. Old float...

[@GailSokol]

You are right, Deb! Freshly layed eggs have an invisible coating known as the "bloom" or "cuticle" all over the shell. This coating protects the egg. For commercially purchased eggs, this coating is washed off before they are taken to market and the eggs must be kept in the refrigerator. However, if the freshly layed eggs are NOT going to be eaten for several days it is best to refrigerate them. Thanks for reaching out!!!

[@LuvBritTV]

Going to make these tonight I think, I only have artificial vanilla extract so I'm using it. You didn't say why it has to be the real deal...? I am sure they'll be good and I won't tell the difference as I scarf them down!

[@GailSokol]

@@LuvBritTV Real vanilla extract has a much nicer flavor, but use what you have! You will enjoy these custards just the same!!!

[@LuvBritTV]

@@GailSokol Just took them out of the oven! Cooling off… can’t wait to try as they look great! Thank you! Easy peasy to make too. 😘

[@GailSokol]

@@LuvBritTV Enjoy!!! Let me know how you like them!!!

[@LuvBritTV]

@@GailSokol Well I only made 4 and ate 2 in one night because they were light and I really need to make a tub next time! The texture was not as solid as some custard tarts I've had is this because you use the whole egg and not just yolk? Or would you add half cream? I'd like to try a 9" tart. I did chill in fridge, today they may be different. Overall they slide down well as you said and are very tasty! Easy and delicious! ♥

[@GailSokol]

@@LuvBritTV They should get quite firm once they are thoroughly chilled! Maybe they weren't as set up when you ate yours. Hope you enjoy!!! I am thrilled you are enjoying these yummy, easy custards!!! Thanks so much for reaching out! You made my day!!!

[@deirdraferry2370]

Where's the recipe?

[@GailSokol]

chefgailsokol.com/custards/fastest-baked-custard-ever/

[@roberhatube2366]

Soooo much talking about nothing.