Print

Fail-Proof Creamy Classic Baked Egg Custard

A creamy yellow egg custard served in a white ramekin, topped with a dusting of cocoa powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a silky smooth, old-fashioned egg custard dessert using simple ingredients. This recipe is designed to be foolproof for beginners, resulting in a creamy texture every time.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • Pinch of ground nutmeg (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Place a 1.5-quart baking dish or six 6-ounce ramekins inside a larger roasting pan.
  2. In a medium bowl, lightly whisk the eggs until just combined. Do not over-whisk, as this incorporates too much air and can cause bubbles.
  3. Whisk in the sugar, salt, and vanilla extract until the sugar begins to dissolve.
  4. Gently warm the milk in a saucepan over medium heat until steam rises, but do not let it boil.
  5. Slowly pour the warm milk into the egg mixture while continuously whisking gently. This tempering process prevents the eggs from scrambling.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any chalazae or unmixed bits, which helps achieve a silky texture.
  7. Carefully pour the strained mixture into the prepared baking dish or ramekins.
  8. Place the roasting pan on the oven rack. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the custard dish or ramekins. This water bath (bain-marie) ensures gentle, even cooking.
  9. Bake for 40 to 50 minutes for a large dish, or 35 to 45 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Carefully remove the custard from the water bath. Let it cool on a wire rack to room temperature.
  11. Sprinkle the top lightly with nutmeg. Chill in the refrigerator for at least 4 hours, or until completely cold and firm, before serving.

Notes

  • For an Egg Custard Pie variation, pour the strained mixture into a 9-inch unbaked pie crust. Bake in the water bath for 50–60 minutes until set.
  • To avoid bubbles on the surface, do not use an electric mixer; whisk by hand gently.
  • If you are interested in structured meal planning to fit specific dietary goals, look into meal delivery companies for assistance.

Nutrition

Find it online: https://blissbatter.com/easy-egg-custard-fail-proof-creamy-recipe/