Baked Cup Custard

A dessert recipe found in “Borden’s Evaporated Milk Book
of Recipes” published by Borden’s Condenced Milk Company
in the 1930s

Baked Cup Custard

A delicious baked dessert sweetened with sugar, maple syrup or honey.

1 cupful Borden’s Evaporated Milk,
diluted with 2 cupfuls boiling water
3 eggs
6 tablespoonfuls sugar or 1/3 cupful
honey or maple syrup
1/8 teaspoonful salt
1/2 teaspoonful vanilla (omit if honey is used)


Beat together the eggs, sweetening, salt and flavoring, and pour in the milk. Mix well, pour into custard cups, then transfer to a pan, the bottom of which has been covered with several folds of paper. Surround the cups to within a third of the top with hot water and bake till firm in a moderate oven, about twenty-five minutes.