This luscious baked custard is a tribute to old-world comfort desserts—simple ingredients transformed into something deeply satisfying. With a silky interior and a gently browned, speckled top, it’s reminiscent of traditional flans, egg puddings, or milk cakes found across South Asia and the Middle East. The texture is smooth and dense, with a subtle warmth from spices like cardamom and nutmeg.
The custard is baked low and slow, allowing the eggs and milk to set into a creamy consistency while the top caramelizes slightly for added depth. It’s lightly sweetened, making it perfect for pairing with tea or serving as a post-dinner treat. The best part? It’s made with pantry staples and requires minimal effort—just patience and love.
🧺 INGREDIENTS:
- 4 large eggs
- 2 cups full-fat milk
- ½ cup sweetened condensed milk
- ¼ cup sugar (adjust to taste)
- ½ teaspoon cardamom powder
- Pinch of nutmeg (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted (for richness)
- Optional: crushed pistachios or almonds for garnish
- Butter or oil for greasing the dish
🔧 INSTRUCTIONS:
Step 1: Preheat and Prepare
- Preheat your oven to 160°C (320°F).
- Lightly grease a glass or ceramic baking dish with butter or oil.
- Set aside a larger tray for a water bath (bain-marie), which helps the custard cook evenly.
Step 2: Mix the Custard
- In a mixing bowl, crack the eggs and whisk gently until smooth—avoid overbeating to prevent bubbles.
- Add milk, condensed milk, sugar, cardamom, nutmeg, vanilla, and melted butter.
- Whisk until fully combined and smooth.
- Strain the mixture through a fine sieve to remove any egg threads and ensure a silky texture.
Step 3: Bake
- Pour the custard mixture into the prepared dish.
- Place the dish inside the larger tray and fill the outer tray with hot water halfway up the sides.
- Carefully transfer to the oven and bake for 45–60 minutes, or until the custard is set but still slightly jiggly in the center.
- A knife inserted should come out mostly clean.
Step 4: Cool and Serve
- Remove from the oven and let cool at room temperature.
- Refrigerate for at least 2 hours before serving—this helps the custard firm up and develop flavor.
- Garnish with crushed nuts or a sprinkle of cinnamon before serving.
- Serve chilled or at room temperature, scooped with a spoon or sliced into squares.
🍴 TIPS & VARIATIONS:
- For a caramel twist: Pour a layer of caramelized sugar into the dish before adding the custard.
- For a firmer texture: Add 1 tablespoon of cornstarch dissolved in milk.
- For a lighter version: Use evaporated milk instead of condensed milk and reduce sugar.
- Infuse flavor: Simmer milk with saffron strands before mixing for a royal touch.
