Description
This fail-proof egg custard recipe delivers a smooth, creamy dessert with a delicate vanilla flavor and a hint of nutmeg. Baked gently in a water bath, the custard sets perfectly to create a classic, comforting treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Custard
- 2 cups whole milk
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Garnish
- Ground nutmeg for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard.
- Warm the Milk Mixture: In a medium saucepan, combine the whole milk and sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sugar.
- Whisk the Eggs: In a separate bowl, whisk together the eggs, vanilla extract, and salt until completely blended.
- Combine Mixtures: Gradually pour the warm milk mixture into the eggs while whisking constantly to prevent the eggs from curdling and to combine smoothly.
- Prepare Ramekins: Pour the custard mixture evenly into ramekins. Place the ramekins in a baking dish and carefully add hot water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath for even baking.
- Bake: Bake in the oven for 40-45 minutes, or until the custard is firm and set. Test doneness by inserting a toothpick or knife into the center—the utensil should come out clean.
- Cool and Serve: Allow the custard to cool slightly before garnishing with ground nutmeg and serving.
Notes
- Make sure the milk is warm, not boiling, to avoid cooking the eggs prematurely when mixing.
- The water bath (bain-marie) helps cook the custard gently and prevents cracking or curdling.
- You can prepare the custard mixture ahead of time and refrigerate before baking.
- Serve custard warm or chilled based on preference.
- Ground cinnamon can be used as an alternative garnish for a different flavor.
