This recipe creates a smooth and delicate baked custard, similar to flan but without a caramel topping. It’s a simple yet elegant dessert with a creamy texture and a hint of sweetness. The custard is typically flavored with vanilla and baked until set, then chilled before serving. A sprinkle of nutmeg or cinnamon often adds a final touch.
Ingredients:
- 4 large eggs
- 2 cups whole milk (or half-and-half for a richer custard)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Ground nutmeg or cinnamon for garnish
Instructions:
- Preheat Oven: Preheat oven to 325°F (160°C).
- Prepare Baking Dish: Lightly grease a baking dish or individual ramekins. For a smoother custard, you can prepare a water bath by placing the baking dish inside a larger baking pan.
- Whisk Ingredients: In a large bowl, whisk together the eggs, milk (or half-and-half), sugar, vanilla extract, and salt until well combined and smooth. Avoid creating too many bubbles.
- Strain Mixture (Optional): For an extra smooth texture, you can strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles.
- Pour into Dish(es): Pour the custard mixture into the prepared baking dish or ramekins.
- Add Water Bath (Optional): If using a water bath, carefully pour hot water into the larger baking pan until it reaches about halfway up the sides of the custard dish(es).
- Bake:
- For a single baking dish: Bake for 45-60 minutes, or until the edges are set and the center is just slightly jiggly.
- For ramekins: Bake for 30-40 minutes, or until set.
- Check for Doneness: The custard is done when a knife inserted near the edge comes out clean, but the very center might still have a slight wobble.
- Cool: Carefully remove the baking dish (or ramekins) from the oven and the water bath (if used). Let the custard cool to room temperature.
- Chill: Cover the dish(es) with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the custard to fully chill and set.
- Garnish and Serve: Before serving, sprinkle the custard with a pinch of ground nutmeg or cinnamon, if desired. Serve chilled directly from the dish or ramekins.
Tips and Notes:
- Milk Choice: Whole milk provides a good balance of richness. Half-and-half will result in a creamier custard.
- Sugar Adjustment: Adjust the amount of sugar to your preference.
- Flavor Variations: You can infuse the milk with flavors like lemon zest, almond extract, or coffee beans before making the custard.
- Water Bath: Baking the custard in a water bath helps it cook more gently and evenly, preventing cracks and ensuring a smoother texture.
- Doneness: Be careful not to overbake the custard, as it can become rubbery.
- Storage: Store leftover custard covered in the refrigerator for up to 3 days.
Enjoy this classic and elegant Creamy Baked Custard!