Fail-Proof Egg Custard Recipe

Introduction

Egg custard is a timeless dessert that’s smooth, creamy, and surprisingly simple to make. This fail-proof recipe ensures a delicate texture and comforting vanilla flavor that never disappoints. Whether served warm or chilled, it’s a delightful treat for any occasion.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
2. Step 2: In a large bowl, beat together the eggs, sugar, vanilla, and salt until well combined.
3. Step 3: In a small saucepan, gently heat the milk to about 180°F, just before it starts to simmer. Be careful not to let it boil.
4. Step 4: Gradually pour the hot milk into the egg mixture while continuously whisking. Continue to whisk for an additional minute to fully combine.
5. Step 5: Pour the custard mixture into the prepared baking dish and sprinkle the top with nutmeg if desired.
6. Step 6: Place the custard dish inside a larger baking dish. Add water to the larger dish until it reaches about 1 inch deep, being careful not to splash water into the custard.
7. Step 7: Carefully transfer both dishes to the oven and bake for 45–50 minutes. The custard is done when a knife inserted in the center comes out clean, though the custard will still jiggle slightly.
8. Step 8: Let the custard cool slightly before serving warm, or chill it in the refrigerator to serve cold. It goes well with whipped cream, fresh fruit, or extra spices.

Tips & Variations

• Use whole milk for a richer, creamier custard or 2% milk for a lighter version.
• For added flavor, try stirring in a cinnamon stick while heating the milk, then remove before mixing with eggs.
• Carefully whisking while adding hot milk prevents the eggs from curdling and ensures a smooth custard.
• Add a splash of brandy or rum for an adult twist on this classic dessert.

Storage

Store leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold straight from the fridge for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skim milk for this custard?

While you can use skim milk, the custard will be less creamy and rich. Whole or 2% milk is recommended for the best texture and flavor.

Why does the custard sometimes crack or curdle?

Cracking or curdling usually happens when the milk is too hot or the mixture is baked at too high a temperature. Carefully heating the milk and baking in a water bath helps maintain a silky texture.

Fail-Proof Egg Custard Recipe

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5 from 59 reviews

This fail-proof egg custard recipe delivers a smooth, creamy dessert that’s perfect for any occasion. Made with simple ingredients like eggs, sugar, vanilla, and milk, and baked gently in a water bath, this custard achieves a delicate texture with a subtle hint of vanilla and a touch of nutmeg on top. Whether served warm or chilled, it’s a comforting classic that pairs wonderfully with fresh fruit or whipped cream.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Ingredients

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

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish to prevent the custard from sticking.
2. Mix Eggs and Sugar: In a large bowl, beat together the eggs, sugar, vanilla extract, and salt until the mixture is well combined and slightly frothy.
3. Heat Milk: Pour the milk into a small saucepan and gently heat it over medium heat until it reaches about 180 degrees F, just before simmering. Avoid boiling to prevent curdling.
4. Temper Eggs with Milk: Gradually pour the hot milk into the egg mixture while continuously whisking to combine thoroughly. Continue whisking for an additional minute to fully integrate the ingredients and prevent eggs from scrambling.
5. Pour into Baking Dish and Add Nutmeg: Transfer the custard mixture into the prepared baking dish. Sprinkle the top with nutmeg evenly to add a warm, spicy aroma.
6. Prepare Water Bath and Bake: Place the baking dish inside a larger roasting pan. Carefully fill the larger pan with hot water until it reaches about 1 inch up the side of the custard dish. Make sure water doesn’t splash into the custard. Transfer both pans to the preheated oven and bake for 45-50 minutes, or until a knife inserted into the center comes out clean but the custard still jiggles slightly.
7. Cool and Serve: Remove the custard from the oven and let it cool slightly before serving warm. Alternatively, chill it in the refrigerator to serve cold. It pairs well with whipped cream, fresh fruit, or additional spices.
8. Store Leftovers: Refrigerate any leftovers in an airtight container for up to 3-4 days for best freshness.

Notes

• Gently heating the milk and gradually combining it with eggs prevents curdling and results in a smooth custard.
• Using a water bath ensures even baking and prevents the custard from cracking.
• Custard is done when a knife inserted comes out clean but the center still jiggles slightly for perfect consistency.
• You can substitute whole milk with 2% milk depending on your preference for creaminess.
• Sprinkling nutmeg is optional but adds a nice aromatic touch.
• For a richer flavor, some recipes allow adding a splash of cream or a pinch of cinnamon.
• Always cool custard slightly before serving warm to allow it to set properly.

Keywords: egg custard, baked custard, classic dessert, vanilla custard, fail-proof custard, custard recipe