Egg Custard has simple ingredients and is easy to make. The custard is silky smooth with a comforting and delicious flavor for dessert or any kind of snack.
Custard is one of my favorite and most irresistible desserts. Anytime I see flan on a menu, I can’t resist ordering it.
I was at home, nursing a cold, when this recipe (Taste of Home) inspired me to make Egg Custard. The recipe was entitled “Get Well Custard”. I’m in!
In the ingredients are so simple: whole milk (I haven’t tried this with 1% or 2% milk), sugar, eggs and vanilla. Bring the milk to a light simmer
The milk shouldn’t be boiling, but just have bubbles around the edges of the pot. Add the milk to the egg/sugar mixture. Pour through a mesh strainer to make sure there aren’t any egg bits. A wet kitchen towel was placed on the bottom of a roasting pan.
Originally, the recipe was for a round baking dish. I opted to cut the recipe in half (that version is posted in the recipe card). Classic Custard Cups is what I opted for.
Why the kitchen towel? Once the hot water was carefully poured into the roasting pan, this prevents the cups (or dish) from sliding around. The oven is preheated to 350F. Bake for 50-60 minutes.
Fair warning! The baked custard can be a bit deceiving. Sticking a knife in the middle told me that the custard had not set. Hmmm. The custard will be a bit jiggly in the middle, I discovered. I soon realized that seeing golden edges and testing on the edge was a more accurate test for doneness.
The topping you see if my last minute decision to add fresh grated nutmeg on top. Allow the custard to cool for at least 30 minutes.
I could hardly wait to sink a spoon into the custard. I had high hopes that the custard wasn’t under or over baked.
TASTING NOTES: Perfection! Creamy. Not too sweet. Eggy? Yes, but not over-the-top. This custard did make my cold feel so much better. The flavor possibilities are going to be future variations I’m so ready to try. Almond extract? Yes! Pistachio? Sounds promising. Coconut extract? Indeed! This custard is delicious both at room temperature or chilled. What a simple and easy dessert/snack.
The Best Baked Egg Custard
Equipment
- 1 deep oven proof roasting/baking pan
- 1 kitchen towel wetted, to prevent sliding of the custard dish(es)
- 1 Baking Dish OR 6 small ramekins
Ingredients
- 2 cups whole milk
- 2 large eggs
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Ground nutmeg
Instructions
- Preheat oven to 350°In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla.
- Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish (or six ramekins); sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold. If desired, serve with fresh berries.
Notes
Nutrition
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