Indulge in the exquisite world of fail-proof egg custard, where timeless simplicity meets velvety perfection. This classic dessert is gentle on ingredients but rich in comfort—silky, sweet, and spiced with a touch of nutmeg. Whether you’re new to custard or a seasoned home baker, this recipe is designed to deliver flawless results every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 large |
| Sugar | ½ cup |
| Vanilla extract | 1½ teaspoons |
| Salt | ½ teaspoon |
| Whole milk (or 2%) | 4 cups |
| Ground nutmeg (optional) | For topping |
Equipment You’ll Need
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8×8-inch baking dish
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Large mixing bowl
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Whisk
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Medium saucepan
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Larger baking pan (for water bath)
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Measuring cups and spoons
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. Beat the Custard Base
In a large bowl, whisk together:
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5 large eggs
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½ cup granulated sugar
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1½ teaspoons vanilla extract
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½ teaspoon salt
Whisk until smooth, pale, and fully combined.
3. Heat the Milk
In a medium saucepan, heat 4 cups of milk (whole milk or 2%) over medium heat until it reaches about 180°F (82°C) or until you see tiny bubbles forming at the edges.
⚠️ Do not let it boil. This step is crucial for setting the custard gently.
4. Temper the Eggs
Slowly pour the hot milk in a thin stream into the egg mixture, whisking constantly. This process, called tempering, prevents the eggs from curdling.
Continue whisking the combined mixture for another minute once all the milk is added.
5. Pour and Sprinkle
Pour the custard mixture into your prepared baking dish.
Optionally, sprinkle a light dusting of ground nutmeg over the surface for that traditional touch.
6. Create a Water Bath (Bain-Marie)
Place the filled baking dish into a larger roasting pan or deep baking tray.
Fill the outer pan with hot water until it reaches about 1 inch up the sides of the custard dish.
This water bath ensures gentle, even cooking and prevents cracking or curdling.
7. Bake
Carefully transfer both pans to the oven.
Bake for 45 to 50 minutes, or until a knife inserted near the center comes out clean.
The custard should still jiggle slightly in the center—it will continue to set as it cools.
8. Cool and Serve
Remove the custard from the water bath and let cool slightly on a rack.
Serve warm, at room temperature, or chilled.
Top with:
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Whipped cream
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Fresh berries
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A sprinkle of cinnamon or extra nutmeg
Refrigerate any leftovers in a covered container for up to 3 days.
✅ Tips for Success
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Don’t rush the milk heating step. Avoid boiling—it should be hot but not scalding.
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Always temper the eggs slowly with the hot milk to avoid scrambling.
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Don’t skip the water bath! It ensures gentle, even baking.
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For individual servings, use ramekins and reduce baking time to ~30 minutes.
Final Thoughts
This custard is a timeless treasure: elegant in simplicity, rich in flavor, and endlessly versatile. Whether it’s the centerpiece of a dinner party or a quiet comfort on a rainy day, this fail-proof egg custard is a recipe you’ll return to again and again.
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