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Fail-Proof Egg Custard

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A smooth, creamy, and delicately sweet baked egg custard flavored with vanilla and nutmeg, made foolproof with gentle tempering and a water bath for perfect texture every time.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg, plus extra for topping

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 1 1/2-quart baking dish or six ramekins.
  2. Heat milk in a saucepan over medium heat until it reaches 180°F (82°C). Do not boil.
  3. In a bowl, whisk eggs, sugar, salt, and vanilla until well combined and slightly pale.
  4. Slowly pour hot milk into egg mixture while whisking constantly to temper the eggs.
  5. Strain mixture through a fine mesh sieve if needed to remove bubbles or bits.
  6. Pour custard into prepared dish or divide among ramekins.
  7. Sprinkle lightly with ground nutmeg.
  8. Place dish in a larger roasting pan and pour hot water around it halfway up the sides to create a water bath.
  9. Bake 40–50 minutes until set but slightly jiggly in the center. A knife inserted near center should come out clean.
  10. Cool at room temperature, then refrigerate at least 2 hours before serving.

Notes

  • Use a water bath to ensure gentle, even cooking and prevent curdling.
  • Do not overbake; remove once center is just set with a slight jiggle.
  • Strain mixture to prevent bubbles on top.
  • Store refrigerated up to 3 days.
  • Freezing is not recommended due to texture changes.

Nutrition

Find it online: https://savorymomskitchen.com/fail-proof-egg-custard/