The Ultimate Egg Custard: A Creamy and Classic Dessert Recipe

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Egg custard is a timeless dessert loved for its creamy texture and rich flavor. Made from simple ingredients like eggs, sugar, milk, and vanilla, this comforting treat is perfect for any occasion. Whether you’re indulging in a warm bowl of custard or using it as a filling for pies, its velvety consistency and subtle sweetness make it a versatile choice. This easy-to-follow recipe will guide you through the process of creating a smooth and velvety egg custard that’s sure to impress.

Ingredients:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: Ground nutmeg or cinnamon for garnish

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 325°F (163°C). This ensures that your custard will cook evenly.
  2. Prepare the Egg Mixture:
    In a medium bowl, whisk together the eggs, sugar, and a pinch of salt until well combined and slightly frothy.
  3. Heat the Milk:
    In a saucepan, heat the milk over medium heat until it is warm but not boiling. Stir occasionally to prevent the milk from scorching.
  4. Combine the Egg Mixture with Milk:
    Slowly pour the warm milk into the egg mixture, stirring constantly to avoid curdling the eggs. This process is known as tempering.
  5. Add Flavor:
    Stir in the vanilla extract, ensuring it is evenly mixed throughout.
  6. Strain the Mixture:
    For an ultra-smooth custard, strain the mixture through a fine-mesh sieve to remove any cooked egg bits. This step is optional but recommended for a silky texture.
  7. Bake the Custard:
    Pour the custard mixture into individual ramekins or a large baking dish. Place the ramekins or dish in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins (this is called a water bath).
  8. Bake:
    Bake for 40-45 minutes or until the custard is set but still slightly wobbly in the center. A toothpick inserted should come out clean. Keep an eye on the custard to ensure it doesn’t overcook.
  9. Cool and Serve:
    Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, you can refrigerate the custard for at least 2 hours for a chilled dessert.
  10. Optional Garnish:
    Just before serving, sprinkle a little ground nutmeg or cinnamon on top of the custard for an extra touch of flavor and elegance.

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