Description
This fail-proof egg custard recipe yields a smooth, creamy, and subtly sweet dessert perfect for any occasion. With simple ingredients like eggs, sugar, whole milk, and vanilla, this classic custard is baked gently in a water bath to ensure a delicate texture that’s rich yet light.
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 the oven: Preheat your oven to 325°F (165°C) to prepare for gentle baking.
- Mix eggs and flavorings: In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Warm the milk: Heat the milk in a small saucepan over medium heat until warm but not boiling, stirring occasionally to prevent it from scorching on the bottom.
- Combine milk and eggs: Slowly pour the warm milk into the egg mixture while whisking constantly to prevent curdling and create a smooth custard base.
- Prepare for baking: Pour the custard mixture into a greased 9-inch pie dish or individual custard cups.
- Set up water bath: Place the custard dish in a larger baking pan and carefully add hot water until it reaches halfway up the sides of the dish to ensure even, gentle cooking.
- Bake the custard: Bake in the preheated oven for 40-45 minutes, until the custard is set but still slightly jiggly in the center. Test by inserting a knife; it should come out clean.
- Cool and chill: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours to fully set and develop flavor.
- Serve: Serve the chilled custard as a deliciously smooth dessert and enjoy.
Notes
- Ensure the milk is warm, not boiling, to prevent cooking the eggs prematurely during mixing.
- Use a water bath to bake the custard gently and avoid curdling or cracking.
- Chilling the custard after baking improves texture and flavor.
- You can add a pinch of nutmeg or cinnamon on top before baking for extra aroma.
- Use whole milk for the best creamy texture; substitutes may alter consistency.
