Description
This fail-proof egg custard recipe creates a smooth, creamy dessert perfect for any occasion. Made with simple ingredients like eggs, sugar, milk, and vanilla, it’s baked gently in a water bath to ensure a silky texture without curdling or cracking. Ideal for a comforting treat, it serves six and can be enjoyed chilled.
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 gentle baking of the custard.
- Mix Eggs and Sugar: In a medium mixing bowl, whisk together the eggs, granulated 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.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Prepare Baking Dish: Pour the custard mixture into a greased 9-inch pie dish or individual custard cups for even cooking.
- Set Up Water Bath: Place the dish inside a larger baking pan and add hot water halfway up the sides of the custard dish; this water bath ensures gentle, even heat distribution during baking.
- Bake the Custard: Bake 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: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours to develop its creamy texture.
- Serve: Serve the custard chilled for a smooth, delicious dessert.
Notes
- Be sure to whisk constantly when adding warm milk to eggs to avoid scrambling or curdling.
- Using a water bath helps prevent the custard from drying out and cracking during baking.
- Whole milk contributes to a richer, creamier custard, but you can substitute with 2% milk for a lighter version.
- The custard can be stored covered in the refrigerator for up to 3 days.
- For flavor variations, try adding a pinch of nutmeg or aromatic orange zest before baking.
