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Fail-Proof Egg Custard Recipe

Fail-Proof Egg Custard Recipe


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4.6 from 14 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This fail-proof egg custard recipe delivers a smooth, creamy dessert that’s easy to make and perfect for any occasion. Baked gently in a water bath to ensure a silky texture, this classic American custard is naturally gluten-free and nut-free, making it a safe and delicious treat for many dietary needs.


Ingredients

Scale

Custard Base

  • 2 cups whole milk
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For Serving (Optional)

  • Ground nutmeg for topping

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custard evenly.
  2. Warm Milk: In a medium saucepan, heat the milk over medium heat just until warm, making sure it doesn’t boil to prevent curdling in the next steps.
  3. Whisk Eggs and Sweetener: In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and consistent.
  4. Combine Mixtures: Slowly pour the warm milk into the egg mixture while whisking constantly to keep the eggs from cooking prematurely and to create a uniform custard base.
  5. Strain Custard: Pour the custard mixture through a fine mesh sieve into a large measuring cup or bowl to remove any lumps for a silkier texture.
  6. Fill Ramekins: Evenly distribute the custard mixture into six 6-ounce ramekins, ensuring each is filled to the same level.
  7. Prepare Water Bath: Place the ramekins in a large baking dish and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins to yield gentle and even cooking.
  8. Bake: Bake for 40 to 45 minutes, or until the custard is just set and a knife inserted near the center comes out clean, indicating it is fully cooked but still creamy.
  9. Cool and Chill: Remove ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours to let the custard set completely.
  10. Serve: Sprinkle with ground nutmeg before serving if desired for added flavor and aroma.

Notes

  • Always strain the custard mixture before baking to ensure a silky smooth texture without lumps.
  • You can infuse the milk with cinnamon sticks or citrus zest while warming it for an added flavor twist.
  • Using room-temperature eggs helps the custard mixture combine more evenly and prevents curdling.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 ramekin (about 6 ounces)
  • Calories: 180
  • Sugar: 20g
  • Sodium: 130mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 155mg