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Fail-Proof Egg Custard Recipe

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★★★★★

4.7 from 113 reviews

This fail-proof egg custard is a classic, creamy dessert that’s smooth, subtly sweet, and delicately flavored with vanilla and nutmeg. Baked in a water bath for perfect texture, it’s ideal for serving warm or chilled and pairs wonderfully with whipped cream, fresh fruit, or extra spices.

Ingredients

Scale

Custard Base

  • 5 eggs
  • ½ cup sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups 2% or whole milk

Topping

  • Nutmeg, for sprinkling

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish to prevent sticking.
  2. Mix Egg Mixture: In a large bowl, beat together the eggs, sugar, vanilla extract, and salt until well combined and smooth.
  3. Heat Milk: In a small saucepan, gently heat the milk until it reaches about 180 degrees F (just before simmering), making sure not to bring it to a boil.
  4. Combine Milk with Eggs: Slowly pour a steady stream of the hot milk into the egg mixture while continuously whisking to temper the eggs and prevent curdling. Continue whisking the combined mixture for another minute to ensure thorough blending.
  5. Pour Custard and Add Nutmeg: Pour the custard mixture into the prepared baking dish and lightly sprinkle nutmeg over the top for added flavor.
  6. Prepare Water Bath: Place the baking dish inside a larger baking pan. Pour hot water into the larger pan until it comes about 1 inch up the sides of the custard dish, creating a water bath (bain-marie) to promote even cooking and prevent the custard from curdling.
  7. Bake: Carefully place both dishes in the preheated oven and bake for 45 to 50 minutes. The custard is done when a knife inserted near the center comes out clean, though the custard should still jiggle slightly. Avoid overbaking to maintain a smooth texture.
  8. Serve and Store: Serve the custard warm or chilled, topped with whipped cream, fresh fruit, or extra spices as desired. Refrigerate any leftovers promptly for up to 3 days.

Notes

  • Tempering the eggs by gradually adding hot milk while whisking prevents the eggs from scrambling.
  • Baking in a water bath ensures gentle, even cooking and prevents the custard from curdling or cracking.
  • Use whole milk for a richer texture or 2% for a lighter version.
  • Do not overbake; the custard should still jiggle slightly when done.
  • Nutmeg adds a classic touch but can be omitted or substituted with cinnamon if preferred.
  • Store leftovers covered in the refrigerator and consume within 3 days.

Keywords: egg custard, baked custard, classic dessert, creamy custard, vanilla custard, nutmeg custard

Find it online: https://www.sanacooks.com/fail-proof-egg-custard-recipe/