Baked Custard Recipe

Introduction

This classic baked custard recipe uses simple ingredients and a straightforward method to create a warm, creamy, and comforting dessert. Perfect for cozy evenings or when you want a nostalgic treat, it’s as soothing as a bowl of chicken noodle soup for the soul.

Ingredients

• 4 cups whole milk
• 4 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg
• Fresh berries (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. In a small saucepan, heat the milk until bubbles form around the sides of the pan. Remove from heat promptly. Do not let the milk boil to prevent foaming and boiling over.
2. Step 2: In a large bowl, whisk together the eggs, sugar, and salt until blended but not foamy.
3. Step 3: Slowly stream the hot milk into the egg mixture while constantly stirring to prevent cooking the eggs. Stir in the vanilla extract.
4. Step 4: Pour the mixture through a fine mesh strainer into a 1½-quart round baking dish. Sprinkle ground nutmeg evenly over the top.
5. Step 5: Place the baking dish in a larger baking pan. Pour very hot water into the larger pan until it reaches within ½ inch of the top of the custard dish. Be careful not to splash water into the custard.
6. Step 6: Bake for 55 to 60 minutes, until a knife inserted near the center comes out clean. The center may be soft and slightly jiggly.
7. Step 7: Remove the custard dish from the water bath and place it on a wire rack. Let it cool at room temperature for 30 minutes.
8. Step 8: Cover the custard with plastic wrap and refrigerate until thoroughly chilled.
9. Step 9: Serve chilled, optionally topped with fresh berries for a bright contrast.

Tips & Variations

• Sprinkle additional warming spices such as cinnamon, cardamom, or pumpkin pie spice along with the nutmeg for enhanced flavor.
• Substitute or add extracts like coconut, lemon, rum, butter, or coffee to vary the custard’s taste.
• For individual servings, bake the custard in ramekins set inside the hot water bath instead of a single large dish.

Storage

Once cooled, cover the custard tightly with plastic wrap and refrigerate. It will keep well for up to three days. Reheat gently if desired, or enjoy it cold. Freezing is not recommended, as thawed custard tends to split and lose its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent the eggs from scrambling when adding the hot milk?

Pour the hot milk slowly into the eggs while whisking constantly. This gradual tempering warms the eggs gently, preventing them from cooking too quickly and forming lumps.

What is the difference between custard and pudding?

Custard is thickened with eggs, giving it a firmer texture, while pudding is usually thickened with starches like cornstarch, resulting in a softer, creamier consistency.

Baked Custard Recipe

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★★★★★

4.8 from 133 reviews

This classic baked custard recipe is a simple yet comforting dessert made with whole milk, eggs, sugar, and vanilla. It’s gently baked in a water bath to achieve a smooth, creamy texture with a delicate nutmeg topping. Perfect served warm or chilled, and lovely with fresh berries for added freshness. Ideal for cozy days, this recipe offers a soul-affirming and timeless treat that’s easy to prepare with everyday ingredients.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Ingredients

• 4 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg, for sprinkling
• Fresh berries, optional, for serving

Instructions

1. Heat the milk: Preheat your oven to 350°F (175°C). In a small saucepan, gently heat the whole milk until bubbles just form around the edges of the pan, but do not let it boil. Immediately remove the saucepan from the heat to prevent scorching or boiling over.
2. Prepare the custard mixture: In a large bowl, whisk together the eggs, sugar, and salt until well blended but not foamy. Slowly pour the hot milk into the egg mixture in a steady stream, stirring constantly to prevent the eggs from cooking too quickly. Stir in the vanilla extract for flavor.
3. Strain and transfer to baking dish: Pour the custard mixture through a fine mesh strainer into a 1-1/2 quart round baking dish to ensure a silky smooth texture. Sprinkle the top evenly with ground nutmeg.
4. Create a water bath: Place the round baking dish inside a larger baking pan. Carefully pour very hot water into the larger pan until it reaches about 1/2 inch below the top of the custard dish, making sure not to let any water splash into the custard.
5. Bake the custard: Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted near the center comes out clean and the custard is set but still slightly jiggly in the center.
6. Cool the custard: Remove the baking dish from the water bath and immediately place it on a wire rack. Let it cool at room temperature for 30 minutes to settle.
7. Chill and serve: Cover the custard with plastic wrap and refrigerate until completely cold. Serve scoops of the custard in bowls, optionally garnished with fresh berries for a bright contrast.

Notes

• Do not let the milk boil to avoid altering the texture of the custard.
• Slowly adding hot milk to the eggs helps prevent scrambling.
• Use a fine mesh strainer for a smooth custard texture.
• The water bath promotes even cooking and prevents cracking.
• Custard can be stored covered in the refrigerator for up to 3 days.
• Freezing custard is not recommended as it causes texture degradation.
• For variety, add spices like cinnamon or cardamom, or experiment with extracts like lemon or rum.
• You can bake custard in individual ramekins instead of one larger dish.

Keywords: baked custard, classic custard, vanilla custard, easy dessert, simple custard, homemade custard, custard recipe, comforting dessert