Sweet Cream Egg Custard

Debbie Bankston


We love egg custard. I like to cook with heavy cream and thats all i had on hand one day so i decided to give it a try. Its better than any egg custard i have ever made.


☆☆☆☆☆ 0 votes

6 to 8
15 Min
1 Hr


  • 3/4 c
  • 1/2 c
    flour, i used self rising
  • 2 c
    heavy cream or whipping cream
  • 3 Tbsp
    butter, softened
  • 2 tsp
    vanilla extract
  • 4
    eggs, lg or xlg

How to Make Sweet Cream Egg Custard


  1. In a small bowl mix the sugar and flour well, set aside
  2. In a large mixing bowl beat the eggs lightly
  3. Use enough softened butter to butter the 1 qt casserole dish, add remainder to the eggs along with the vanilla extract and mix well.
  4. Measure the milk and warm just to enough to get the chill off the milk.
  5. Add the sugar/flour mixture to the egg mixture and mix well
  6. Add the slightly warmed heavy cream to the egg mixture and mix well.
  7. Carefully pour mixture into the buttered casserole dish and place in the preheated 350 degree oven for approximately 1 hour, check it at about 45 minutes. It will jiggle in the center, but you don't want it loose, it takes about an hour every time i make this.

Printable Recipe Card

About Sweet Cream Egg Custard

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Quick & Easy

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