Perfect Egg Custard Recipe: Silky, Creamy, and Fail-Proof!
Indulge in the ultimate comfort dessert with this fail-proof egg custard recipe. This creamy, silky custard is a timeless classic that’s easy to make and perfect for any occasion. Whether you’re a beginner or a seasoned baker, this recipe guarantees consistent results every time. Plus, it’s versatile—enjoy it plain or elevate it with your favorite toppings like fresh berries, caramel, or a sprinkle of nutmeg. Follow our step-by-step guide to create a custard that’s smooth, rich, and utterly delicious!
Ingredients
- 2 cups (500 ml) whole milk (or half-and-half for a richer custard)
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Ground nutmeg (optional, for garnish)
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer (for extra smoothness)
- 4 to 6 ramekins or a baking dish
- Roasting pan (for water bath)
- Oven
Step-by-Step Method
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Place a kitchen towel in the bottom of a deep roasting pan to keep the ramekins stable during the water bath.
Step 2: Heat the Milk
Pour the milk into a medium saucepan and heat it over medium-low until it reaches 120–140°F (50–60°C). Stir occasionally to prevent scorching.
Step 3: Whisk the Eggs and Sugar
In a large bowl, whisk together the eggs, sugar, salt, and vanilla until smooth and fully combined.
Step 4: Temper the Eggs
Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to prevent curdling. Once combined, add the remaining milk in a steady stream while whisking.
Step 5: Strain for Smoothness
Pour the custard mixture through a fine mesh strainer into a clean bowl or measuring cup to remove any lumps.
Step 6: Fill the Ramekins
Divide the custard evenly among 4 to 6 ramekins. Place them in the towel-lined roasting pan and fill the pan with hot water halfway up the sides of the ramekins.
Step 7: Bake Gently
Bake for 30–40 minutes until the edges are set but the center still jiggles slightly. Avoid overbaking—the custard will continue to set as it cools.
Step 8: Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until fully set.
Step 9: Garnish and Serve
Sprinkle with ground nutmeg or top with berries, caramel, or cinnamon for a delightful finish.
✨ Tips for Success
- Always temper the eggs slowly to avoid curdling.
- Use fresh, high-quality eggs and milk for the best flavor.
- For a richer custard, substitute half-and-half or add a splash of cream.
- Use a thermometer to ensure the custard reaches 170–175°F (77–80°C) for perfection.
This fail-proof egg custard is a versatile base for endless variations. Try infusing the milk with lavender, citrus zest, or spices for a gourmet twist. Perfect for any occasion, this custard is sure to impress!
