Description
This fail-proof egg custard recipe delivers a smooth, creamy dessert that’s easy to make and perfect for any occasion. With a delicate vanilla flavor and a hint of nutmeg, this classic baked custard uses simple ingredients and a water bath to ensure perfect texture every time.
Ingredients
Scale
Custard Ingredients
- 2 cups whole milk
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground nutmeg for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the custard evenly.
- Warm the Milk Mixture: In a medium saucepan, combine the whole milk and sugar. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally to dissolve the sugar completely.
- Whisk the Eggs: In a separate bowl, whisk together the eggs, vanilla extract, and salt until the mixture is fully combined and smooth.
- Combine Mixtures: Slowly pour the warm milk mixture into the eggs while whisking constantly. This gradual combining prevents the eggs from curdling and ensures a silky custard base.
- Prepare Ramekins: Pour the custard mixture into individual ramekins. Place the ramekins into a baking dish, then carefully add hot water to the dish until it reaches halfway up the sides of the ramekins. This water bath helps cook the custard gently and evenly.
- Bake: Bake in the preheated oven for 40-45 minutes until the custard is set. You can test doneness by inserting a toothpick or knife into the center; it should come out clean without liquid custard clinging to it.
- Cool and Serve: Allow the custards to cool slightly to room temperature. Before serving, sprinkle ground nutmeg on top for added aromatic flavor and a beautiful presentation.
Notes
- Use whole milk for the creamiest texture; substitute 2% milk for a lighter version but expect slightly less richness.
- Do not boil the milk to prevent curdling in the custard.
- Ensure the water bath reaches halfway up the ramekins to avoid uneven cooking.
- If you prefer a smoother custard, you can strain the mixture before pouring into the ramekins.
- Custards can be served warm or chilled, depending on your preference.
