Description
This velvety custard is gently baked in the oven for a comforting, old-fashioned dessert that’s as easy as it is delicious.
Ingredients
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- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 cups whole milk (warm, not hot)
- 1/4 tsp ground nutmeg (optional, for topping)
Instructions
Prepare the Custard:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Mix the Ingredients:
- In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth.
- Add the Milk:
- Gradually whisk in the warm milk until well combined. This step helps to temper the eggs and create a smooth custard.
Bake the Custard:
- Pour into Ramekins:
- Place 6-8 ramekins or custard cups in a large baking dish. Pour the custard mixture evenly into the ramekins.
- Add Hot Water Bath:
- Pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides. This water bath helps to evenly bake the custard and prevent curdling.
- Bake:
- Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
Cool and Serve:
- Cool and Garnish:
- Remove the ramekins from the water bath and let them cool to room temperature. Sprinkle with ground nutmeg if desired.
- Chill (Optional):
- For a chilled dessert, refrigerate for at least 2 hours before serving.
Notes
- Use freshly grated nutmeg for a more aromatic topping.
- If you don’t have ramekins, bake the custard in a single 1 1/2-quart baking dish and adjust the baking time to 50-60 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days.