Classic Egg Custard
A smooth, creamy baked custard made with simple ingredients.
Ingredients (6 Servings)
- 4 large eggs
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground nutmeg, for topping
Instructions
1. Preheat the Oven
Preheat oven to 325°F (165°C).
Place six 6-ounce ramekins or a 1½-quart baking dish in a large roasting pan.
2. Heat the Milk
In a saucepan, warm the milk over medium heat until hot but not boiling. Remove from heat.
3. Prepare the Custard
In a bowl, whisk together:
- Eggs
- Sugar
- Salt
- Vanilla
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from scrambling.
Strain the mixture through a fine-mesh sieve for an extra-smooth custard.
4. Fill the Dishes
Pour the custard evenly into the ramekins or baking dish.
Sprinkle a light dusting of nutmeg on top.
5. Bake in a Water Bath
Place the roasting pan on the oven rack.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
Bake for 35–45 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
6. Cool
Remove the ramekins from the water bath.
Cool to room temperature, then refrigerate for at least 2 hours before serving.
Tips for Success
- Do not let the milk boil.
- Straining the custard removes any bits of cooked egg and creates a silky texture.
- The custard is done when a knife inserted near the center comes out mostly clean.
- For richer custard, replace 1/2 cup of the milk with heavy cream.
Variations
- Cinnamon Custard: Replace nutmeg with cinnamon.
- Coconut Custard: Add 1/2 cup shredded coconut.
- Maple Custard: Replace half the sugar with maple syrup.
- Caramel Custard: Pour a thin layer of caramel sauce into the ramekins before adding the custard mixture.
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Chill Time: 2 hours
Servings: 6