Ahhh… egg custard 🥚🍮 — simple, silky, old-fashioned comfort.
Here’s a classic baked version that turns out smooth and creamy every time.
🍮 Classic Baked Egg Custard
🧂 Ingredients
- 2 cups whole milk
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ground nutmeg for topping
👩🍳 Instructions
1️⃣ Preheat oven to 325°F (160°C).
2️⃣ Warm the milk
Heat milk until just steaming (not boiling).
3️⃣ Whisk eggs & sugar
In a bowl, whisk eggs, sugar, salt, and vanilla.
4️⃣ Temper the eggs
Slowly pour warm milk into the egg mixture while whisking gently.
(Don’t pour too fast or you’ll scramble them.)
5️⃣ Strain (optional but best)
Strain mixture for ultra-smooth custard.
6️⃣ Pour into ramekins
Sprinkle lightly with nutmeg.
7️⃣ Water bath (important!)
Place ramekins in a baking dish and pour hot water halfway up the sides.
8️⃣ Bake 35–45 minutes
Custard should jiggle slightly in the center but not be liquid.
9️⃣ Cool completely
It sets more as it cools.
🔥 Tips for Silky Custard
- Low temperature is key.
- Don’t overbake (curdling happens when overheated).
- Water bath = creamy texture.
✨ Variations
- Add cinnamon for a Southern-style touch
- Use half-and-half for richer custard
- Make it stovetop (stirred custard) if you prefer pudding texture
If you’d like, I can give you:
• Old-fashioned Southern egg custard pie
• Caribbean-style custard
• Low-sugar version
• Extra creamy French-style version
Which one sounds good?