Description
A classic, creamy egg custard that is smooth, rich, and easy to make. Perfect for any occasion!
Ingredients
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2 cups whole milk
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3 large eggs
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½ cup granulated sugar
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1 teaspoon pure vanilla extract
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¼ teaspoon salt
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Ground nutmeg for garnish (optional)
Instructions
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Preheat oven to 325°F (163°C). Place a baking dish filled halfway with hot water inside.
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Heat the milk in a saucepan over low heat until warm but not boiling. Remove from heat.
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In a mixing bowl, whisk eggs, sugar, vanilla extract, and salt until well combined.
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Gradually pour warm milk into the egg mixture, whisking continuously to prevent curdling.
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Strain the mixture through a fine-mesh sieve for a smooth texture.
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Pour the custard into ramekins or a baking dish. Place them in the water bath.
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Bake for 40–50 minutes until the center is slightly wobbly but set.
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Remove from the oven, let cool, and refrigerate for at least 2 hours before serving.
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Garnish with ground nutmeg if desired. Enjoy!
Notes
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Use a water bath to ensure even cooking and prevent curdling.
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Refrigerate leftovers in an airtight container for up to 3 days.
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Avoid freezing, as the texture may become watery after thawing.
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Try using full-fat coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes