Print

Egg Custard Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic egg custard recipe delivers silky-smooth, creamy perfection in every spoonful. Made with simple pantry ingredients and baked in a gentle water bath, this traditional American dessert is comfort food at its finest. The delicate vanilla flavor and melt-in-your-mouth texture make it an instant family favorite that’s perfect for any occasion.

Ingredients

Scale
  • 4 large eggs, at room temperature
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 2 cups whole milk, warmed
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg (plus extra for topping)
  • Boiling water for water bath

Instructions

  1. Preheat and prepare: Preheat your oven to 325°F (165°C). Lightly butter or spray an 8×8-inch baking dish or 6-8 individual ramekins. Place your baking dish inside a larger roasting pan and set aside.
  2. Warm the milk: Heat the milk in a saucepan over medium-low heat or in the microwave until warm but not hot (about 110-120°F). This prevents the eggs from cooking when you combine them. Set aside to cool slightly.
  3. Whisk the eggs: In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined and slightly frothy, about 1-2 minutes. You want the mixture smooth but not over-beaten.
  4. Combine wet ingredients: Gradually pour the warm milk into the egg mixture while whisking constantly. This tempering process prevents the eggs from scrambling. Add the vanilla extract and nutmeg, whisking until everything is fully incorporated.
  5. Strain for smoothness (optional but recommended): Pour the custard mixture through a fine-mesh strainer into another bowl or directly into your prepared baking dish. This removes any egg solids or foam for ultra-smooth custard.
  6. Pour and sprinkle: Pour the strained custard into your prepared baking dish or divide evenly among ramekins. Sprinkle a light dusting of additional nutmeg over the top for that classic look.
  7. Create water bath: Place the roasting pan with your custard dish in the preheated oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of your custard dish. The water bath ensures gentle, even cooking.
  8. Bake: Bake for 45-55 minutes for an 8×8 dish (35-40 minutes for individual ramekins) until the custard is set around the edges but still slightly jiggly in the center. The center should register 170-175°F on an instant-read thermometer.
  9. Cool properly: Carefully remove the roasting pan from the oven. Lift the custard dish out of the water bath using oven mitts or tongs. Let cool on a wire rack for 30 minutes, then cover and refrigerate for at least 2 hours or until fully chilled.
  10. Serve: Serve chilled or at room temperature. The custard will continue to firm up as it cools. Enjoy this creamy, comforting dessert on its own or with a dollop of whipped cream and fresh berries.

Notes

  • Temperature is key: Don’t skip warming the milk—it prevents the eggs from cooking prematurely and ensures smooth texture.
  • Water bath is non-negotiable: This gentle cooking method is what prevents curdling and creates that silky consistency.
  • Don’t overbake: The custard should still jiggle slightly in the center when you remove it. It will continue cooking and setting as it cools.
  • Storage: Covered custard keeps in the refrigerator for up to 4 days.
  • Flavor variations: Try adding almond extract, maple extract, or a tablespoon of bourbon for different flavor profiles.

Nutrition

Find it online: https://focialy.com/egg-custard-recipe/