Get ready to whip up the creamiest, dreamiest egg custard ever—silky, smooth, and fail-proof! This recipe turns simple ingredients into a luscious dessert that’s perfect for any occasion. Whether you serve it warm, chilled, or topped with whipped cream and fresh fruit, every bite melts in your mouth. Easy to make but impressively elegant, this custard is a classic treat that will wow family and friends. Baking it with a gentle water bath ensures a flawless, creamy texture every time.
FAIL-PROOF EGG CUSTARD
Servings: Serves 9
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Sugar | ½ cup |
| Vanilla | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Milk | 4 cups (2% or whole) |
| Nutmeg | For topping |
Instructions
Preheat Oven:
Set your oven to 350°F and lightly grease an 8×8-inch baking dish.
Mix Eggs and Sugar:
In a large bowl, beat together the eggs, sugar, vanilla, and salt until smooth.
Heat Milk:
Warm the milk in a small saucepan until it reaches about 180°F—just before it starts to simmer. Do not let it boil.
Combine Milk and Eggs:
Slowly drizzle the hot milk into the egg mixture while whisking constantly. Once fully incorporated, whisk the mixture for one extra minute to ensure a silky texture.
Prepare for Baking:
Pour the custard into the greased baking dish and sprinkle nutmeg on top if desired. Fill a larger baking pan with about 1 inch of water, then carefully place the custard dish inside to create a gentle water bath.
Bake:
Bake for 45–50 minutes, or until a knife inserted comes out clean. The custard will still have a slight jiggle—avoid overbaking to prevent curdling.
Serve:
Enjoy warm or chilled, topped with whipped cream, fresh fruit, or extra spices. Refrigerate any leftovers for later indulgence.
This custard recipe guarantees smooth, creamy results every time. Its gentle baking method and careful mixing make it perfect for both beginners and seasoned bakers looking for a dessert that always impresses.
