Description
This fail-proof egg custard recipe delivers a creamy, smooth dessert that’s easy to make and perfect for any occasion. With a silky texture and delicate vanilla flavor, this classic custard is baked gently in a water bath to achieve a perfectly set yet tender consistency.
Ingredients
Scale
Custard Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the custard.
- Mix Eggs and Sugar: In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined for a uniform custard base.
- Warm Milk: Heat the milk in a small saucepan over medium heat until it is warm but not boiling, stirring occasionally to prevent it from scorching which ensures a smooth texture.
- Combine Mixtures: Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling, creating a smooth custard liquid.
- Prepare Baking Dish: Pour the custard mixture into a greased 9-inch pie dish or individual custard cups for portioning.
- Set Up Water Bath: Place the custard dish in a larger baking pan and fill the pan with hot water halfway up the sides of the custard dish to provide gentle, even heat during baking.
- Bake Custard: Bake for 40-45 minutes until the custard is set but still slightly jiggly in the center. Test doneness by inserting a knife; it should come out clean when ready.
- Cool and Chill: Let the custard cool to room temperature, then refrigerate for at least 2 hours to fully set and develop flavor.
- Serve: Serve the custard chilled for a refreshing and creamy dessert experience.
Notes
- Using a water bath helps prevent the custard from cracking and ensures even cooking by distributing heat gently.
- Make sure the milk is warm, not hot, when adding to the eggs to avoid scrambling.
- Do not overbake; the custard should still have a slight jiggle when done to maintain creaminess.
- You can substitute whole milk with half-and-half or cream for a richer custard.
- Vanilla extract can be replaced with vanilla bean seeds for a more intense vanilla flavor.
