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Fail-Proof Classic Baked Egg Custard

Close-up of a creamy, baked egg custard in a white ramekin with a lightly browned, spiced top.
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Make a creamy, silky-smooth classic egg custard dessert using simple ingredients. This recipe guarantees success for a comforting, old-fashioned treat.

Ingredients

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  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups whole milk
  • Pinch of ground nutmeg for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Place a 9-inch baking dish inside a larger roasting pan.
  2. In a large bowl, whisk the eggs lightly until just combined. Do not over-beat to avoid incorporating too much air.
  3. Whisk in the sugar and salt until dissolved. Stir in the vanilla extract.
  4. Gently warm the milk in a saucepan over medium heat until small bubbles form around the edges, but do not boil.
  5. Slowly pour the warm milk into the egg mixture while continuously whisking gently. This tempering process prevents the eggs from scrambling.
  6. Pour the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any solids and ensure a smooth texture.
  7. Carefully pour the strained custard into the baking dish that is sitting inside the roasting pan.
  8. Pour hot water into the roasting pan until the water reaches halfway up the sides of the baking dish. This water bath creates steam for even cooking.
  9. Bake for 45 to 55 minutes. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Carefully remove the baking dish from the water bath. Let it cool on a wire rack for about one hour.
  11. Sprinkle the top lightly with nutmeg. Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a pie version, press a single pie crust into a 9-inch pie plate before pouring in the custard mixture. Adjust baking time as needed.
  • To achieve a truly silky smooth texture, avoid whisking the eggs vigorously; gentle mixing is key.
  • If you prefer a richer custard, substitute 1/2 cup of the milk with heavy cream.

Nutrition

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