Baked Egg Custard

Baked Egg Custard

Silky baked custard with a lightly nutmeg-dusted top, set gently in a water bath.

Total 2 hr 5 min Makes 6 servings Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This classic baked custard relies on a slow, gentle bake in a water bath to achieve a smooth, tender set without curdling. Sweetened milk and eggs are flavored simply with vanilla and nutmeg, making it a comforting dessert on its own or spooned warm into a pastry shell.

Ingredients

  • 2 1/2 cups whole milk
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt

Method

  1. Preheat the oven to 325°F. Set a kettle of water to heat for the water bath.

  2. In a saucepan, warm the milk over medium-low heat until steaming but not boiling, 4 to 5 minutes.

  3. In a mixing bowl, whisk the eggs, sugar, salt, and vanilla together until just combined, taking care not to incorporate too much air.

  4. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.

  5. Strain the custard mixture through a fine sieve into a 1-quart baking dish or divide among six 6-ounce ramekins.

  6. Sprinkle the top with a light dusting of ground nutmeg.

  7. Place the dish or ramekins in a large roasting pan and pour hot water into the pan to reach halfway up the sides of the dish.

  8. Bake until the custard is set around the edges but still slightly wobbly in the center, 35 to 45 minutes.

  9. Remove the ramekins from the water bath and let cool to room temperature on a wire rack.

  10. Chill in the refrigerator at least 1 hour before serving, or serve slightly warm.

Rate this recipe

★ 4.5 (1)

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    Baked Egg Custard

    This classic baked custard relies on a slow, gentle bake in a water bath to achieve a smooth, tender set without curdling. Sweetened milk and eggs are flavored simply with vanilla and nutmeg, making it a comforting dessert on its own or spooned warm into a pastry shell.

    2 hr 5 min 6 servings 160 cal

    Ingredients

    • 2 1/2 cups whole milk
    • 4 large eggs
    • 1/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg
    • 1 pinch salt

    Method

    1. 1

      Preheat the oven to 325°F. Set a kettle of water to heat for the water bath.

    2. 2

      In a saucepan, warm the milk over medium-low heat until steaming but not boiling, 4 to 5 minutes.

    3. 3

      In a mixing bowl, whisk the eggs, sugar, salt, and vanilla together until just combined, taking care not to incorporate too much air.

    4. 4

      Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.

    5. 5

      Strain the custard mixture through a fine sieve into a 1-quart baking dish or divide among six 6-ounce ramekins.

    6. 6

      Sprinkle the top with a light dusting of ground nutmeg.

    7. 7

      Place the dish or ramekins in a large roasting pan and pour hot water into the pan to reach halfway up the sides of the dish.

    8. 8

      Bake until the custard is set around the edges but still slightly wobbly in the center, 35 to 45 minutes.

    9. 9

      Remove the ramekins from the water bath and let cool to room temperature on a wire rack.

    10. 10

      Chill in the refrigerator at least 1 hour before serving, or serve slightly warm.