This simple and elegant baked custard is a creamy and comforting dessert. It’s made with milk, eggs, sugar, and vanilla, then baked until set. The result is a smooth, velvety custard with a delicate sweetness.
Ingredients:
- 2 cups whole milk (or heavy cream for a richer custard)
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon for topping (optional)
Instructions:
- Preheat & Prepare: Preheat oven to 325°F (160°C). Grease a 4-cup oven-safe baking dish or individual ramekins.
- Heat the Milk: In a saucepan, heat the milk (or cream) over medium heat until it’s just simmering. Do not boil.
- Whisk the Eggs & Sugar: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- Temper the Eggs: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Strain the Custard: Strain the custard mixture through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture.
- Pour into Baking Dish: Pour the strained custard mixture into the prepared baking dish or ramekins.
- Bake in Water Bath: Place the baking dish or ramekins in a larger baking pan. Fill the larger pan with hot water until it comes halfway up the sides of the custard dish (this is called a water bath).
- Bake: Bake for 35-45 minutes, or until the custard is set but still slightly jiggly in the center. The exact time will depend on the size and depth of your dish.
- Cool & Chill: Remove the baking dish from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 2 hours, or until completely chilled and set.
- Garnish & Serve: Before serving, sprinkle the top of the custard with ground nutmeg or cinnamon, if desired. Serve chilled.
Tips and Notes:
- Whole Milk vs. Cream: Whole milk will give you a lighter custard, while heavy cream will result in a richer and creamier custard.
- Low Heat is Key: Baking at a low temperature in a water bath is crucial for a smooth and creamy custard. High heat can cause the custard to curdle.
- Don’t Overbake: Overbaking the custard can make it rubbery.
- Flavor Variations: You can add other flavor extracts like almond or lemon to the custard.
- Individual Ramekins: Using individual ramekins will result in shorter baking times.
- Garnish: Feel free to use other garnishes like fresh fruit or a drizzle of caramel sauce.
Enjoy your delicious Classic Baked Custard!