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Classic Baked Vanilla Custard Cups

Close-up of a single serving of creamy vanilla custard cups dusted with cinnamon in a white ramekin.
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Make perfect, creamy individual vanilla custard cups baked gently in a water bath. This simple recipe delivers a traditional, comforting dessert you can prepare with confidence.

Ingredients

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  • 4 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of freshly grated nutmeg (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Bring a kettle of water to a boil for the water bath.
  2. Lightly grease six 6-ounce ramekins or custard cups. Place the prepared ramekins into a large baking pan with high sides.
  3. In a medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until the sugar dissolves and the mixture is smooth. Do not over-whisk to avoid incorporating too much air.
  4. Gently warm the whole milk in a saucepan over medium heat until small bubbles form around the edges. Do not let it boil.
  5. Slowly pour the warm milk into the egg mixture while constantly whisking. Stir in the vanilla extract.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any chalazae or unmixed bits, ensuring a smooth texture.
  7. Carefully pour the strained custard evenly into the prepared ramekins.
  8. Place the baking pan with the ramekins on the oven rack. Carefully pour the boiling water into the baking pan until the water reaches halfway up the sides of the ramekins. This water bath creates steam for even cooking.
  9. Bake for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  10. Carefully remove the ramekins from the water bath using tongs. Let them cool on a wire rack to room temperature.
  11. Once cool, cover each custard cup with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
  12. Before serving your individual dessert cups, sprinkle a tiny pinch of fresh nutmeg over the top of each one.

Notes

  • For the creamiest texture, always strain your custard base before pouring it into the cups.
  • If you prefer a stovetop custard, you can skip the oven and water bath, cooking the mixture gently over low heat until it thickens enough to coat the back of a spoon.
  • These make-ahead custard desserts store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/vanilla-custard-cups-recipe/