Dodson’s Egg Custard Cups

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Sabrina Parnell wrote in search of the recipe for these delicate Egg Custard Cups from Dodson’s Cafeteria in Oklahoma City, OK, remembering them as “Flavor-ful, but not too sweet.” We tracked down cafe founder Charlotte Dodson who was happy to share the recipe along with a little history. The custards, says Charlotte, “were a favorite of all the children.” She and her husband Joe operated three cafeterias in Oklahoma City, starting in 1952 with the The Capitol Hill Cafeteria, and followed by two Dodson’s locations–the last of which closed in 2000. Charlotte says business bustled most on Sundays when what seemed like all of Oklahoma settled in for the simple, Southern suppers. But as much-loved as these custards were? “Oatmeal Lace Cookies were what we were famous for,” says Charlotte. “I always took them to the Oklahoma Univ. football team and they were in three bowl games!” We’ll publish that recipe soon, too!

Makes six servings


  • 5 eggs
  • 3/4 cup sugar
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 3 cups whole milk


  1. Preheat oven to 350 degrees.
  2. Beat sugar and eggs together. Add remaining ingredients and mix thoroughly. Pour into ovenproof cups or ramekins.
  3. Place a 9 x 12 baking pan on oven rack: arrange ramekins in pan. Sprinkle a little nutmeg on top of each custard. Pour hot water into the pan, filling around the cups until the water reaches half-way up the outside of the cups. Bake the custards for 25 minutes, or until set, at 350 degrees.

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