This is a simple yet elegant dessert featuring a smooth, creamy custard base made with eggs, milk, sugar, and vanilla, baked until just set. It’s a comforting and versatile dessert that can be enjoyed warm or chilled. The light dusting of nutmeg adds a warm, aromatic touch.
Ingredients:
- Custard Base:
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk (or a mix of milk and cream for extra richness)
- 1 teaspoon vanilla extract
- Pinch of salt
- Topping:
- Ground nutmeg, for dusting
Instructions:
- Preheat Oven and Prepare Baking Dish:
- Preheat oven to 325°F (160°C).
- Have an oven-safe baking dish (larger than your custard dish(es)) ready for a water bath.
- Prepare Custard Dish(es):
- Lightly grease your custard dish(es) (a single large dish or individual ramekins).
- Whisk Eggs and Sugar:
- In a medium bowl, whisk together the eggs and sugar until lightly combined and slightly pale. Avoid over-whisking, which can incorporate too much air.
- Heat Milk:
- In a saucepan, heat the milk (and cream, if using) over medium heat until it is just steaming around the edges but not boiling.
- Temper the Eggs:
- Slowly whisk about 1/2 cup of the warm milk into the egg mixture to temper the eggs (this prevents them from scrambling).
- Gradually whisk in the remaining warm milk until fully incorporated.
- Add Flavorings:
- Stir in the vanilla extract and the pinch of salt.
- Strain the Custard (Optional but Recommended):
- Pour the custard mixture through a fine-mesh sieve into a clean bowl or directly into your prepared custard dish(es). This will help remove any cooked egg bits and ensure a smoother final texture.
- Pour into Dish(es) and Dust with Nutmeg:
- Pour the strained custard mixture into your prepared dish(es).
- Sprinkle the top of each custard generously with ground nutmeg.
- Prepare Water Bath:
- Place your custard dish(es) inside the larger baking dish.
- Carefully pour hot water into the larger baking dish until it reaches about halfway up the sides of the custard dish(es). This water bath helps the custard cook gently and evenly, preventing it from cracking.
- Bake the Custard:
- Carefully transfer the baking dish with the custard and water bath to the preheated oven.
- Bake for 30-50 minutes (depending on the size and depth of your dish(es)), or until the edges of the custard are set but the center still has a slight wobble. For individual ramekins, start checking around 30 minutes.
- Cool and Chill:
- Once baked, carefully remove the baking dish from the oven and let the custard dish(es) cool in the water bath for about 15-20 minutes.
- Remove the custard dish(es) from the water bath and let them cool completely at room temperature.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Serve:
- Serve the egg custard chilled.
Tips and Notes:
- Milk Choice: Whole milk provides the best richness, but you can use a mix of milk and cream for an even more luxurious texture. Lower-fat milk will result in a less creamy custard.
- Doneness: The custard is done when the edges are set and the center jiggles slightly when gently shaken. It will continue to set as it cools. Avoid overbaking, which can make the custard rubbery.
- Flavor Variations: You can infuse the milk with a vanilla bean while heating for a more intense vanilla flavor. You could also add a touch of lemon or orange zest.
- Serving Suggestions: Enjoy the custard on its own or with fresh fruit or a light caramel sauce.
Enjoy your classic and comforting Baked Egg Custard!