Egg custard is a timeless dessert that embodies simplicity and elegance. This fail-proof recipe is perfect for beginners and experienced bakers alike, delivering a smooth, creamy, and slightly sweet custard every time. With just a handful of ingredients, this classic treat is as comforting as it is versatile. Serve it warm or chilled with a sprinkle of nutmeg or cinnamon for an extra touch of flavor.
Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a baking dish for a water bath (bain-marie) by placing a larger dish that can fit your custard cups or dish inside.
- Prepare the Custard Mixture: In a medium mixing bowl, whisk together the eggs, sugar, and salt until well combined. Gradually stir in the milk and vanilla extract, whisking gently to avoid creating too many air bubbles.
- Assemble the Custard: Pour the custard mixture into small ramekins or a large baking dish, depending on your preference. Sprinkle a light dusting of nutmeg or cinnamon on top if desired.
- Create a Water Bath: Set the ramekins or baking dish into a larger pan to create a water bath. Carefully pour hot water into the larger dish, filling it halfway up the sides of the ramekins to create a water bath.
- Bake the Custard: Carefully place the dish in the oven and bake for 40–50 minutes, or until the custard is firm around the edges but has a slight wobble in the center.
- Cool and Serve: Take the custard out of the water bath and allow it to cool to room temperature. Serve warm or refrigerate for at least 2 hours if you prefer it chilled. Garnish with additional nutmeg or cinnamon before serving.
Conclusion:
This fail-proof egg custard recipe proves that simplicity is the ultimate sophistication. With its creamy texture and classic flavor, it’s a dessert that never goes out of style. Whether you’re looking for a quick sweet fix or a comforting end to a meal, this custard will always deliver perfection.
Fail-Proof Egg Custard: A Creamy Classic Made Easy
Asimple, creamy, and foolproof egg custard made with basic ingredients, perfectfor a timeless dessert.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a baking dish for a water bath (bain-marie) by placing a larger dish that can fit your custard cups or dish inside.
- Prepare the Custard Mixture: In a medium mixing bowl, whisk together the eggs, sugar, and salt until well combined. Gradually stir in the milk and vanilla extract, whisking gently to avoid creating too many air bubbles.
- Assemble the Custard: Pour the custard mixture into small ramekins or a large baking dish, depending on your preference. Sprinkle a light dusting of nutmeg or cinnamon on top if desired.
- Create a Water Bath: Set the ramekins or baking dish into a larger pan to create a water bath. Carefully pour hot water into the larger dish, filling it halfway up the sides of the ramekins to create a water bath.
- Bake the Custard: Carefully place the dish in the oven and bake for 40–50 minutes, or until the custard is firm around the edges but has a slight wobble in the center.
- Cool and Serve: Take the custard out of the water bath and allow it to cool to room temperature. Serve warm or refrigerate for at least 2 hours if you prefer it chilled. Garnish with additional nutmeg or cinnamon before serving.