Baked Custard is a classic dessert known for its smooth, creamy, and delicate texture. Made from a simple mixture of milk or cream, eggs, sugar, and often a touch of vanilla or other flavorings, it is gently baked in the oven until set. The result is a subtly sweet and rich dessert that can be enjoyed warm or chilled. Baked custard has a comforting and elegant simplicity, making it a timeless favorite. It can be served plain, allowing its pure flavor to shine, or enhanced with a sprinkle of nutmeg or cinnamon, a drizzle of caramel, or fresh fruit. Its versatility and ease of preparation make it a beloved dessert worldwide.
Ingredients:
- 2 cups whole milk or heavy cream (or a mixture)
- 1/4 cup granulated sugar (adjust to your sweetness preference)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or other flavoring, like a pinch of ground nutmeg or cinnamon)
- 4 large egg yolks (or 2 whole large eggs for a slightly less rich custard)
- Optional for topping: Ground nutmeg or cinnamon
Equipment:
- Medium saucepan
- Whisk
- Mixing bowl
- Fine-mesh sieve (optional, for an extra smooth custard)
- Baking dish or individual ramekins
- Larger baking pan for a water bath (bain-marie)
Instructions:
- Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). If using a single baking dish, place it inside a larger baking pan. If using individual ramekins, arrange them in the larger baking pan.
- Heat the Milk/Cream: In a medium saucepan, combine the milk or cream (or mixture), sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just steaming around the edges (do not boil). Remove from the heat.
- Whisk Eggs and Vanilla: In a mixing bowl, whisk the egg yolks (or whole eggs) until lightly beaten. Stir in the vanilla extract (or other flavoring).
- Temper the Eggs: Slowly whisk about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the eggs and prevents them from scrambling when added to the hot liquid.
- Combine Mixtures: Gradually pour the tempered egg mixture back into the saucepan with the remaining warm milk mixture, whisking gently to combine.
- Strain the Custard (Optional): For an extra smooth custard, pour the mixture through a fine-mesh sieve into a clean bowl. This will remove any cooked bits of egg.
- Pour into Baking Dish(es): Carefully pour the custard mixture into the prepared baking dish or individual ramekins.
- Add Water Bath: Gently pour hot water into the larger baking pan surrounding the baking dish(es) until it reaches about halfway up the sides of the custard containers. This water bath (bain-marie) helps the custard cook gently and evenly, preventing it from becoming tough or curdled.
- Bake the Custard: Carefully transfer the baking pan to the preheated oven. Bake for 30-60 minutes, depending on the size and depth of your baking dish(es). Individual ramekins will take less time (around 30-45 minutes), while a larger dish may take closer to an hour. The custard is done when the edges are set but the center still jiggles slightly when gently shaken.
- Cool the Custard: Once baked, carefully remove the baking pan from the oven and then remove the custard dish(es) from the water bath. Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours to chill completely.
- Serve: Serve the baked custard chilled. If desired, sprinkle the tops with a pinch of ground nutmeg or cinnamon just before serving.
Enjoy this simple and elegant Baked Custard!