Description
This fail-proof egg custard recipe delivers a smooth, creamy, and delicately sweet dessert that’s easy to make and perfect for any occasion. Featuring simple ingredients like eggs, whole milk, sugar, and vanilla, this classic baked custard is cooked gently in a water bath to ensure a silky texture with no cracks or curdling.
Ingredients
Scale
Custard Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the custard gently and evenly.
- Mix Eggs and Sugar: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined, ensuring there are no lumps.
- Warm Milk: Heat the whole milk in a small saucepan over medium heat until it is warm but not boiling, stirring occasionally to prevent the milk from scorching on the bottom.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling and to achieve a smooth custard base.
- Prepare Baking Dish: Grease a 9-inch pie dish or individual custard cups, then pour the custard mixture into the dish or cups carefully.
- Create Water Bath: Place the custard dish inside a larger baking pan and pour hot water into the larger pan until it reaches about halfway up the sides of the custard dish to ensure gentle, even cooking.
- Bake Custard: Bake in the preheated oven for 40-45 minutes until the custard is set but still slightly jiggly in the center. Test doneness by inserting a knife; it should come out clean.
- Cool and Chill: Remove the custard from the water bath and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set and develop flavor.
- Serve: Serve the chilled custard as is, enjoying its smooth texture and delicate sweetness.
Notes
- Use fresh, good quality eggs for the best flavor and texture.
- Do not let the milk boil; warming it gently prevents curdling when mixed with eggs.
- Cooking in a water bath helps the custard cook evenly and prevents cracking.
- Refrigeration improves the custard’s firmness and enhances its taste.
- You can add a sprinkle of nutmeg or cinnamon on top before baking for extra flavor if desired.
