Classic Egg Custard: Simple, Creamy Comfort Dessert
Egg Custard Recipe: Creamy Baked Delight
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Egg custard is a timeless American dessert that brings back warm memories of home kitchens and simple comfort food.
Why This Egg Custard Is a Must-Try
- Minimal ingredients: pantry staples you already have.
- Silky, smooth texture: a true creamy custard experience.
- Classic comfort dessert: perfect for family gatherings or solo indulgence.
- Easy to customize: add nutmeg, cinnamon, or even citrus zest.
Ingredients for Classic Baked Custard
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Step-by-Step Baking Instructions
- Preheat oven to 325°F (165°C) and position the rack in the center.
- In a bowl, whisk together eggs, sugar, salt, and vanilla until just combined.
- Heat the milk in a saucepan over medium heat until it begins to steam (do not boil).
- Slowly pour the warm milk into the egg mixture while whisking to temper the eggs.
- Strain through a fine-mesh sieve into a pitcher to ensure a silky finish.
- Divide the custard evenly among six ramekins.
- Place ramekins in a baking dish; add hot water until it reaches halfway up the sides.
- Bake for 50–60 minutes, or until centers are set but still slightly jiggly.
- Remove ramekins, let cool to room temperature, then refrigerate for at least 2 hours.
- Garnish with freshly grated nutmeg or cinnamon before serving.
Nutrition Facts (per serving)
- Calories: 130 kcal
- Carbs: 21 g
- Protein: 5 g
- Fat: 3 g (Saturated 2 g)
- Cholesterol: 69 mg
- Sodium: 57 mg
- Sugar: 21 g
Chef’s Tips & Variations
- Rich & Creamy: Substitute half the milk with heavy cream.
- Spiced Twist: Add a dash of cinnamon or cardamom.
- Water Bath Pro Tip: Line your baking dish with a kitchen towel to keep ramekins stable.
- Make-Ahead: Prepare a day in advance for deeper flavor.
Whether served warm or chilled, this comforting egg custard delivers a luscious, creamy texture in every spoonful—an easy sweet treat to brighten your day egg custard.
