Easy Egg Custard Recipe

Introduction

Easy Egg Custard is a classic, silky dessert that’s simple to make and wonderfully comforting. With just a handful of ingredients, you can create a smooth custard topped with a hint of nutmeg, perfect for any occasion.

Ingredients

• 5 eggs
• 1½ teaspoons vanilla extract
• ½ cup sugar
• 4 cups whole or 2% milk
• ½ teaspoon salt
• Nutmeg, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease or spray an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large bowl, beat together the eggs, sugar, salt, and vanilla extract until the mixture is smooth.
3. Step 3: Heat the milk in a saucepan to 180°F, just before it begins to simmer.
4. Step 4: While whisking the egg mixture vigorously, slowly pour in a small amount of the hot milk to temper the eggs.
5. Step 5: Gradually add the remaining hot milk, whisking constantly to combine.
6. Step 6: Continue whisking for another minute. If concerned about curdling, strain the mixture to remove any cooked egg bits.
7. Step 7: Pour the custard into the prepared baking dish and sprinkle nutmeg over the top.
8. Step 8: Place the baking dish inside a larger pan filled with about 1 inch of hot water to create a water bath.
9. Step 9: Carefully place both pans in the oven and bake for 45 to 55 minutes, until a knife inserted in the center comes out clean but the custard still jiggles slightly.
10. Step 10: Remove from oven and let cool. The custard will continue to set as it cools. Garnish with fruit, whipped cream, or additional spices if desired before serving.

Tips & Variations

• Use whole milk for a creamier texture, or substitute half-and-half for an even richer custard.
• Add a cinnamon stick to the milk as it heats for a warm spice flavor; remove before combining with eggs.
• To avoid curdling, ensure the milk is not too hot when tempering the eggs and whisk constantly during mixing.
• For a dairy-free option, try using coconut milk instead of regular milk.

Storage

Store leftover custard covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. Avoid overheating as this can cause the custard to curdle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this custard ahead of time?

Yes, egg custard can be made a day in advance. Let it cool completely, then cover and refrigerate. It often tastes even better the next day when the flavors have melded.

What if my custard is grainy or curdled?

This usually happens if the eggs cook too quickly. To prevent it, temper the eggs with the hot milk slowly and whisk constantly. Straining the custard before baking can also help remove any cooked egg bits.

Easy Egg Custard Recipe

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4.9 from 55 reviews

This Easy Egg Custard recipe is a classic, creamy dessert made with simple ingredients like eggs, milk, sugar, and vanilla. Baked gently in a water bath, it results in a smooth, delicate custard with a hint of nutmeg, perfect for a comforting sweet treat.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Ingredients

• 5 eggs
• 1½ teaspoons vanilla extract
• ½ cup sugar
• 4 cups whole or 2% milk
• ½ teaspoon salt
• Nutmeg, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard.
2. Prepare Baking Dish: Lightly grease or spray an 8×8-inch baking dish with non-stick spray to prevent the custard from sticking.
3. Mix Eggs and Flavorings: In a large bowl, beat together the eggs, sugar, salt, and vanilla extract until completely smooth and well combined.
4. Heat Milk: In a saucepan, gently heat the milk to about 180°F—just before it begins to simmer but not boiling.
5. Temper Eggs: While whisking the egg mixture vigorously, slowly pour a small amount of the hot milk into the eggs to temper them, preventing curdling.
6. Combine Milk and Eggs: Continue to slowly add the remaining hot milk to the egg mixture, whisking constantly to ensure a smooth custard base.
7. Strain Mixture (Optional): To ensure a silky texture and remove any cooked egg bits, strain the custard mixture through a fine mesh sieve.
8. Pour into Baking Dish: Pour the prepared custard into the greased baking dish and sprinkle the top evenly with nutmeg for aroma and flavor.
9. Set Up Water Bath: Place the baking dish into a larger pan filled with about 1 inch of hot water to create a gentle, even cooking environment.
10. Bake Custard: Carefully place both pans in the oven and bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean. The custard should still jiggle slightly when done.
11. Cool and Set: Remove the custard from the oven and allow it to cool. It will continue to firm up as it cools.
12. Serve: Garnish with fresh fruit, whipped cream, or a dusting of spices if desired before serving.

Notes

• Use whole milk for a richer custard or 2% milk for a lighter version.
• Tempering the eggs with hot milk is crucial to prevent curdling and achieve a smooth texture.
• Straining the custard before baking ensures an ultra-smooth finish, but it is optional.
• Do not overbake; custard should jiggle slightly and be tender when done.
• Water bath baking helps cook the custard evenly and prevents cracking.

Keywords: egg custard, easy custard recipe, baked custard, classic dessert, creamy custard