Description
This Fail-Proof Egg Custard recipe delivers a silky, creamy dessert with a delicate vanilla flavor, perfect for any occasion. Baked gently in a water bath ensures a smooth, tender texture every time.
Ingredients
Scale
Custard Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for the gentle baking process.
- Mix Eggs and Flavorings: In a medium mixing bowl, whisk the eggs, sugar, vanilla extract, and salt until the mixture is smooth and homogenous.
- Warm the Milk: Heat the milk in a small saucepan over medium heat until warm but not boiling, stirring occasionally to prevent it from scorching.
- Combine Milk and Egg Mixture: Gradually pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Prepare Baking Dish: Pour the combined custard mixture into a greased 9-inch pie dish or individual custard cups.
- Set Up Water Bath: Place the filled dish inside a larger baking pan, then add hot water into the larger pan until it reaches halfway up the sides of the custard dish, creating a water bath to ensure even, gentle cooking.
- Bake the Custard: Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. To check doneness, insert a knife; it should come out clean.
- Cool and Chill: Allow the custard to cool to room temperature, then refrigerate it for at least 2 hours to fully set and develop flavor.
- Serve: Serve the custard chilled and enjoy its creamy, smooth texture and vanilla essence.
Notes
- Use whole milk for a richer and creamier custard. You can substitute with 2% milk for a lighter version but it may affect texture.
- Ensure the milk is warm, not hot, when adding to eggs to prevent curdling.
- A water bath is essential; it helps to cook the custard gently and evenly, preventing cracks and curdling.
- Chilling the custard for at least 2 hours enhances its texture and flavor.
- Use fresh eggs for best results and smoother custard.
- You can flavor custard with nutmeg or cinnamon if desired, but vanilla is classic.
