Fail-Proof Creamy Baked Egg Custard
Make a classic, silky smooth baked egg custard using simple ingredients. This recipe focuses on clear steps to prevent curdling for a consistently delicious, old-fashioned dessert.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (optional, for topping)
- 2 cups whole milk
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Place a 1.5-quart baking dish or four 6-ounce ramekins inside a larger roasting pan.
- In a medium bowl, whisk the eggs lightly until just combined. Do not over-whisk; you want to avoid incorporating too much air.
- Whisk in the sugar and salt until dissolved. Stir in the vanilla extract.
- Gently warm the milk in a saucepan over medium heat until small bubbles form around the edges, but do not let it boil.
- Slowly pour the warm milk into the egg mixture while continuously whisking. This slow addition helps temper the eggs.
- Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any chalazae or unmixed egg bits, which helps achieve a silky texture.
- Pour the strained mixture into the prepared baking dish or ramekins.
- Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the custard dish or ramekins. This water bath prevents the custard from overcooking or curdling.
- Sprinkle the top lightly with nutmeg, if using.
- Bake for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when gently nudged. For a 9-inch pie dish, baking time may be closer to 55-65 minutes.
- Carefully remove the custard from the water bath. Let it cool on a rack before chilling completely in the refrigerator for at least 4 hours before serving.
Notes
- For a truly fail-proof result, use whole milk for the richest flavor and texture.
- If you are planning your weekly meals, this custard is a great make-ahead dessert that pairs well with meal planning.
- To check for doneness, insert a thin knife near the edge; it should come out clean.
- If you prefer an Egg Custard Pie, pour the mixture into a single 9-inch unbaked pie crust before placing it in the water bath.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 22
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0
- Protein: 11
- Cholesterol: 150