Description
This baked egg custard is a timeless, creamy dessert made with simple ingredients. It has a smooth, silky texture and is gently flavored with vanilla, then finished with a light sprinkle of nutmeg or cinnamon for warmth and aroma. Perfect for serving warm or chilled, it’s a comforting treat for any occasion.
Ingredients
- 2 cups milk (full cream for best results)
- 3 large eggs
- ½ cup sugar
- 1 teaspoon vanilla essence
- ¼ teaspoon salt
- Nutmeg or cinnamon powder (for topping)
Instructions
- Preheat your oven to 160°C (325°F).
- In a mixing bowl, whisk eggs and sugar until well combined.
- Add milk, vanilla essence, and salt. Mix gently until smooth.
- Strain the mixture through a sieve for extra smooth custard (optional but recommended).
- Pour the mixture into a greased baking dish or ramekins.
- Sprinkle nutmeg or cinnamon lightly on top.
- Place the dish in a larger baking pan. Fill the pan halfway with hot water (water bath method).
- Bake for 40–45 minutes, or until the center is just set.
- Remove from oven and let cool. Serve warm or refrigerate before serving.
Tips
- Do not overwhisk to avoid bubbles in the custard.
- Always use a water bath to prevent cracking and curdling.
- For richer flavor, replace half the milk with cream.
- Add lemon zest or cardamom for a unique twist.
- Custard thickens more as it cools, so don’t overbake.