This recipe creates a smooth and delicate baked custard, very similar to flan but without the traditional caramel topping. It’s a simple yet elegant dessert with a rich, creamy texture and a subtly sweet flavor, often enhanced with vanilla. The custard is baked until just set and then chilled to develop its smooth consistency. A sprinkle of nutmeg or cinnamon is a common garnish.
Ingredients:
- 4 large eggs
- 2 cups whole milk (or half-and-half for a richer texture)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Ground nutmeg or cinnamon for garnish
Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 325°F (160°C). Lightly grease an oven-safe baking dish or individual ramekins. For a smoother custard, prepare a water bath by placing your baking dish inside a larger baking pan.
- Whisk Ingredients: In a large bowl, whisk together the eggs, sugar, milk (or half-and-half), vanilla extract, and salt until well combined and smooth. Try to minimize the formation of bubbles.
- Strain Mixture (Optional): For an extra silky texture, pour the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles.
- Pour into Dish(es): Carefully pour the strained 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 approximately 45-60 minutes, or until the edges are set and the center is just slightly jiggly.
- For ramekins: Bake for approximately 30-40 minutes, or until set.
- Check for Doneness: The custard is ready when a knife inserted near the edge comes out clean, though the very center might still have a gentle wobble.
- Cool: Gently remove the baking dish (or ramekins) from the oven and the water bath (if used). Allow the custard to 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 set and become cold.
- Garnish & Serve: Just before serving, sprinkle the top of 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 offers a good balance, while half-and-half creates a richer, creamier custard.
- Sugar Level: Adjust the amount of sugar to suit your sweetness preference.
- Flavor Variations: You can infuse the milk with citrus zest (lemon or orange) or a split vanilla bean while heating it gently before incorporating it into the egg mixture. Remember to remove the solids before baking.
- Water Bath Benefit: Baking in a water bath helps the custard cook more evenly and gently, preventing it from cracking and resulting in a smoother texture.
- Avoid Overbaking: Overbaked custard can become rubbery or develop a curdled texture.
- Storage: Store any leftover baked custard covered in the refrigerator for up to 3 days.