Fail-Proof Egg Custard
Fail-Proof Egg Custard is a smooth and creamy dessert that’s perfectly balanced with a hint of vanilla and a touch of nutmeg. It’s not heavy or overly sweet either.
I think it’s an ideal dessert for any occasion, and if you’re not a fan of nutmeg, feel free to omit it. It will still be undeniably delicious! If you’re looking for a classic and comforting dessert that’s not overly complicated, you’ve come to the right place. When you make a silky egg custard and bake it to perfection, you get the perfect dessert. The simplicity of this recipe just sends it over the top. I’ve really been in the mood for something timeless and this dreamy custard reminds me of cozy evenings and family gatherings. Not a fan of nutmeg? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Strainer (optional, for smoother texture)
- 6 ramekins or custard cups
- Baking dish for water bath
- Aluminum foil
- Oven
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups whole milk
- Ground nutmeg (optional, for sprinkling)
Directions
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Prepare the Custard Mixture:
- In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
- Gradually whisk in the milk until the mixture is smooth.
- Strain (Optional):
- For an extra smooth texture, strain the custard mixture through a fine mesh strainer into another bowl.
- Fill the Ramekins:
- Pour the custard mixture evenly into 6 ramekins or custard cups.
- Prepare the Water Bath:
- Place the filled ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
- Bake:
- Cover the baking dish with aluminum foil to prevent the tops from browning too much.
- Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Sprinkle with a pinch of ground nutmeg if desired.
- Cover and refrigerate for at least 2 hours before serving.
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Nutrition (per serving, based on 6 servings):
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 130mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 21g
- Protein: 7g
Enjoy this classic and comforting Fail-Proof Egg Custard as a simple yet delightful dessert for any occasion!
Fail-Proof Egg Custard
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Strainer (optional, for smoother texture)
- 6 ramekins or custard cups
- Baking dish for water bath
- Aluminum foil
- Oven
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups whole milk
- Ground nutmeg optional, for sprinkling
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the Custard Mixture:
- In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
- Gradually whisk in the milk until the mixture is smooth.
- Strain (Optional):
- For an extra smooth texture, strain the custard mixture through a fine mesh strainer into another bowl.
- Fill the Ramekins:
- Pour the custard mixture evenly into 6 ramekins or custard cups.
- Prepare the Water Bath:
- Place the filled ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
- Bake:
- Cover the baking dish with aluminum foil to prevent the tops from browning too much.
- Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Sprinkle with a pinch of ground nutmeg if desired.
- Cover and refrigerate for at least 2 hours before serving.
- Prep Time:
- 15 minutes
- Cook Time:
- 40 minutes
- Total Time:
- 55 minutes
- Nutrition (per serving, based on 6 servings):
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 130mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 21g
- Protein: 7g
- Enjoy this classic and comforting Fail-Proof Egg Custard as a simple yet delightful dessert for any occasion!
