Betty Crocker offers a recipe for baked egg custard, simply called Baked Custard. Taste of Home also offers an egg custard recipe with cinnamon. Each recipe takes less than an hour of baking time.
To make Betty Crocker's custard, start by heating the oven to 350 degrees and beat 3 large eggs, 1/3 cup sugar, 1 teaspoon vanilla and a dash of salt in a medium bowl with a wire whisk or fork. Heat 2 ½ cups milk to 120 to 130 degrees; gradually stir into egg mixture. Pour into six 6-ounce custard cups, and then sprinkle with ground nutmeg. Next, place cups in a 9-by-13-inch pan. Fill pan with very hot water until it reaches about 1/2 inch from the top of the cups. Bake for 45 minutes or until a knife inserted between the edge and the center comes out clean. Remove cups from water and cool for about 30 minutes. Serve unmolded, either warm or chilled.
Taste of Home offers a different baked egg custard recipe, called Baked Custard with Cinnamon. Whisk together 2 eggs, 2 cups milk, 1/3 cup sugar and 1/4 teaspoon salt in a small bowl. Pour mixture into four ungreased 8-ounce custard cups. Sprinkle a dash of ground cinnamon and a dash ground nutmeg on top.
Place cups in a 9-by-13-inch pan. Fill pan with hot water to a depth of 3/4 inch. Bake, uncovered, at 350 degrees for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Cool cups on a wire rack and serve warm or chilled.