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General Jack Custard

Updated on March 19, 2018

Shown is a sample of single serving custard, warm and ready to enjoy.

We have chickens, lots of chickens. Therefore we have lots of fresh eggs, more than we can eat. So, I have been trying to find recipes that will use up the excess accumulation of eggs. I found a recipe for custard. It is simple, just eggs, milk, sugar, vanilla and spice. I also have a lot of empty glass containers from the French style “Oui” yogurt from Yoplait, that normally would end up in the trash. These containers originally come with a foil adhesive cover. I found some handy re-usable covers that make the yogurt containers also re-usable. See below.

I made a few batches of custard, experimenting using whole milk, cream, adding corn starch and trying different spices. On this day I had the eggs, the containers, but not enough milk or vanilla, so I improvised.

Ingredients ( if you have them ):

  • 5 medium eggs
  • 4 cups of milk
  • 1 teaspoon to 2 tablespoons of corn starch
  • ½ cup of sugar
  • 2 teaspoons of vanilla
  • A couple dashes of nutmeg and cinnamon

I substituted 1-1/2 cups of Half & Half, ½ cup of whole milk, 2 cups of Almond milk. Instead of vanilla I used 3 tablespoons of Jack Daniels old No. 7. If you like softer, gelatinous texture use only 1 teaspoon of starch. For stiffer more solid texture use more starch.


Whisk eggs in a large bowl until yolks and whites are blended. Heat milk, sugar, cornstarch and Jack Daniels (or vanilla) in a sauce pan, scraping the bottom to keep the starch from congealing. Remove from heat when it is hot, showing a small amount of steam. Slowly stir hot milk mixture into eggs. Add spices and mix together with electric hand mixer. The milk can be heated in a microwave oven but the cornstarch and sugar should be added after it is hot to avoid clumps.

Pour the mixture into the glass cups to about ½ inch from the top. Place the cups into a baking dish then fill the dish with about an inch and a quarter of water. Bake in a 375 degree preheated oven for about 45 minutes or until a knife inserted comes out clean.

This recipe turned out to be tasty enough. I made the mistake of heating the milk mixture in the microwave with cornstarch already mixed in. This caused clumps of sweet starch. On other attempts at making this custard I heated the milk / cornstarch mixture in a sauce pan and stirred constantly which prevented clumping.

I think I prefer the firm texture achieved with more cornstarch. A tasty topping for this custard is a teaspoon of your favorite jam, I used homemade strawberry, and a dollop of honey/vanilla yogurt.

My next recipe will use almond flavoring instead of vanilla and instead of whiskey.

These silicone rubber plastic covers are easy to use and make the glass containers reusable for single serving recipes. I purchased about a dozen to try and found they are quite handy. The empty glass yogurt containers would be less re-usable with out these lids.


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