Baked egg custard is a classic, old-fashioned dessert that relies on simple, wholesome ingredients—eggs, milk, sugar, and vanilla—baked gently in a water bath to create a silky, smooth, and delicate texture with a light dusting of nutmeg on top.
Here is a traditional recipe for comforting, homestyle baked custard.
Ingredients
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2 cups whole milk (or half-and-half for an extra rich custard)
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⅓ cup granulated sugar (plus a little extra for sprinkling)
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3 large eggs, room temperature
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1 tsp pure vanilla extract
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¼ tsp salt
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Ground nutmeg (freshly grated is best, for dusting the tops)
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Hot water (for the water bath)
Instructions
1.Preheat and prep the water bath:Preheat oven to 325°F (165°C) and set up a roasting pan.
Preheat your oven to 325°F (165°C). Place four 6-ounce ramekins or custard cups inside a large, deep roasting pan or baking dish. Bring a kettle of water to a boil.
2.Scald the milk:Warm the milk until it just begins to steam.
In a small saucepan over medium heat, warm the milk just until tiny bubbles form around the edges and it begins to steam (do not let it boil). Remove from heat and let it cool slightly so it doesn’t scramble the eggs when combined.
3.Whisk the eggs and sugar:Whisk eggs, sugar, vanilla, and salt together until smooth.
In a medium bowl, whisk together the eggs, sugar, vanilla extract, and salt just until smooth and well blended. Do not over-whisk or beat too vigorously, as you want to avoid incorporating too many air bubbles.
4.Temper and combine:Slowly pour warm milk into the egg mixture while whisking constantly.
While whisking the egg mixture constantly, slowly pour in the warm milk in a thin stream. Whisk until completely combined. (Pouring it slowly prevents the eggs from cooking into bits).
5.Strain and pour:Strain through a fine-mesh sieve for a silky-smooth texture.
For the ultimate silky texture, strain the custard mixture through a fine-mesh sieve into a large measuring cup to remove any bits of egg chalaza. Divide the mixture evenly among the four ramekins. Dust the top of each custard lightly with ground nutmeg.
6.Bake in a water bath:Fill the roasting pan halfway with boiling water.
Carefully pour boiling water into the outer roasting pan until it reaches about halfway up the sides of the ramekins.
7.Bake:Bake for 35 to 45 minutes until the center is just set.
Bake uncovered at 325°F for 35 to 45 minutes. The custards are done when the edges are set, but the center still jiggles slightly like Jell-O when gently shaken. A knife inserted near the center should come out clean.
8.Cool and chill:Chill in the refrigerator for at least 2 hours before serving.
Carefully remove the ramekins from the hot water bath and let them cool on a wire rack to room temperature (about 30 minutes). Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours to set fully before serving.
