Enjoy the timeless flavor and texture of this fail-proof egg custard, made with simple ingredients and a foolproof technique. Perfectly creamy, gently sweet, and delicious served warm or chilled, this custard is ideal for family dinners, holiday desserts, or a cozy night in.
Ingredients:
- 5 large eggs
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 cups 2% or whole milk
- Nutmeg (optional, for topping)
Instructions:
Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to ensure easy removal.
Step 2: Prepare the Egg Mixture In a large bowl, whisk together the eggs, sugar, vanilla, and salt until the mixture is smooth and the sugar has dissolved completely.
Step 3: Heat the Milk Warm the milk in a saucepan over medium heat until it reaches about 180°F (82°C), just before simmering. Do not let it boil.
Step 4: Temper the Eggs Slowly pour the hot milk into the egg mixture, whisking constantly. This gradual combination prevents the eggs from scrambling.
Step 5: Transfer to Baking Dish Pour the custard mixture into the prepared baking dish. Sprinkle nutmeg on top if desired.
Step 6: Prepare the Water Bath Place the custard dish into a larger baking pan. Fill the outer pan with about 1 inch of hot water, creating a water bath to ensure gentle, even baking.
Step 7: Bake Bake in the preheated oven for 45-50 minutes, or until a knife inserted in the center comes out clean. The custard should still have a slight jiggle.
Step 8: Cool and Serve Remove the dish from the oven and let it cool slightly. Serve warm for comfort or chill in the refrigerator for a refreshing dessert.
Tips for the Best Egg Custard:
- Milk Matters: Whole milk gives a richer texture; 2% works for a lighter version.
- Tempering is Key: Always whisk continuously while adding the hot milk to prevent curdling.
- Don’t Skip the Water Bath: It ensures even cooking and a silky texture.
Serving Suggestions: Top with fresh berries, a swirl of whipped cream, or a sprinkle of cinnamon for extra flair.
Storage: Refrigerate any leftovers in an airtight container. Best enjoyed within 3 days.
FAQs:
Can I use other types of milk? Yes, but the texture may vary. Whole or 2% milk gives the creamiest results.
How do I know when it’s done? Insert a knife into the center; if it comes out clean and the custard jiggles slightly, it’s ready.
Can I make it ahead? Absolutely! Prepare a day in advance and chill until ready to serve.
What can I use instead of nutmeg? Try cinnamon, ground cardamom, or cocoa powder for a unique twist.
Is the water bath really necessary? For the best texture, yes. It ensures even, gentle heat and prevents the custard from becoming rubbery.