Description
This fail-proof egg custard recipe delivers a smooth, creamy dessert that is simple to prepare and perfect for any occasion. Made with whole milk, eggs, sugar, and a touch of vanilla, baked gently in a water bath to ensure a silky texture, it is a classic treat that impresses without fuss.
Ingredients
Scale
Custard Ingredients
- 2 cups whole milk
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Garnish
- Ground nutmeg for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard.
- Warm the Milk Mixture: In a medium saucepan, combine the whole milk and sugar. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally to dissolve the sugar fully.
- Whisk the Eggs: In a separate bowl, whisk together the eggs, vanilla extract, and salt until the mixture is fully combined and slightly frothy.
- Combine Mixtures: Gradually pour the warm milk mixture into the eggs while whisking continuously to prevent the eggs from curdling and to create a smooth custard base.
- Prepare Ramekins and Water Bath: Pour the combined custard mixture evenly into ramekins. Place these ramekins into a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath that will help cook the custard gently and evenly.
- Bake: Place the baking dish with ramekins in the preheated oven and bake for 40 to 45 minutes. The custard is done when it is set and a toothpick or knife inserted into the center comes out clean.
- Cool and Serve: Remove the ramekins from the water bath and let the custard cool slightly. Garnish with a sprinkle of ground nutmeg before serving to add a warm, aromatic touch.
Notes
- Do not boil the milk as it may cause the custard to curdle.
- Whisking the milk into the eggs gradually is crucial to avoid scrambling the eggs.
- The water bath helps to gently cook the custard, ensuring a smooth texture.
- You can refrigerate the custard after cooling; it tastes great chilled.
- Use fresh whole milk for the best flavor and texture.
