Fail-Proof Egg Custard
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Craving a classic dessert that’s both comforting and easy to make? This Fail-Proof Egg Custard is your go-to recipe! It’s creamy, rich, and melts in your mouth with every bite. Whether you’re a beginner or an experienced baker, this egg custard is a foolproof treat that’s simple yet elegant. With just a few basic ingredients, you can create a dessert that feels like a warm hug.
In my family, custard has always been a favorite dessert, especially on cozy nights when we’re craving something sweet yet simple. I remember the first time I made this Fail-Proof Egg Custard for my husband, and he couldn’t stop raving about how creamy and perfectly smooth it was. Now, it’s a staple in our house. Whether we’re enjoying it after dinner or as a weekend treat, this custard brings smiles all around, reminding us of the comforting flavors we all love.
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Why You’ll Love Fail-Proof Egg Custard
- Foolproof Recipe: Simple, straightforward steps make this a no-fail recipe every time.
- Creamy & Smooth: The perfect texture with a delicate sweetness.
- Minimal Ingredients: Made with just a handful of ingredients you likely already have in your pantry.
- Classic Comfort: A timeless dessert that brings back memories of family meals and cozy moments.
Ingredients Notes for Fail-Proof Egg Custard
- Eggs: The star of the show, adding richness and creaminess to the custard.
- Milk: Whole milk works best for a rich and smooth texture, but you can use 2% if needed.
- Sugar: Adds the perfect amount of sweetness without overpowering the egg flavor.
- Vanilla Extract: A hint of vanilla elevates the flavor of the custard.
- Nutmeg (Optional): A sprinkle of nutmeg on top adds a warm, comforting touch.
Recipe Steps for Fail-Proof Egg Custard
Step 1: Preheat & Prep
- Preheat your oven to 325°F (160°C). Grease or butter six custard cups or ramekins.
Step 2: Mix the Custard
- In a medium mixing bowl, whisk together 4 large eggs and ½ cup of sugar until well combined.
- Slowly whisk in 2 cups of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt until smooth.
Step 3: Strain the Mixture
- Pour the custard mixture through a fine-mesh sieve into a large measuring cup to remove any lumps or bubbles, ensuring a perfectly smooth custard.
Step 4: Pour and Bake
- Divide the custard evenly between the prepared custard cups or ramekins. Place the cups in a large baking dish.
- Pour hot water into the baking dish, making sure it comes halfway up the sides of the cups to create a water bath. This will prevent the custard from curdling or overcooking.
- Bake for 40-50 minutes or until the custard is just set but still slightly jiggly in the center.
Step 5: Cool and Serve
- Remove the custard cups from the water bath and let them cool slightly. Serve warm, or refrigerate for a chilled custard. Garnish with a sprinkle of nutmeg if desired.
Storage Options
- Refrigerator: Store the custard covered in the refrigerator for up to 3 days. Serve chilled or gently reheat in the microwave.
- Freezer: Custard doesn’t freeze well due to its high dairy content, so it’s best enjoyed fresh or refrigerated.
Fail-Proof Egg Custard
Ingredients
- 2 cups milk whole or 2%
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg optional, for topping
- Ground cinnamon optional, for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare the Custard Mixture: In a mixing bowl, whisk together the eggs and granulated sugar until well combined. Gradually add the milk while whisking to combine. Stir in the vanilla extract and salt.
- Strain the Mixture: For an ultra-smooth custard, strain the mixture through a fine-mesh sieve into another bowl or directly into a baking dish. This will remove any chalazae and create a smoother texture.
- Prepare for Baking: Pour the custard mixture into individual ramekins or a single baking dish. If using a baking dish, place it inside a larger baking pan.
- Add Water Bath: If using a baking dish, fill the larger pan with hot water until it reaches halfway up the sides of the custard dish. This water bath will help cook the custard gently and evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the custard is set around the edges and slightly jiggly in the center. A knife inserted into the custard should come out clean.
- Cool: Remove the custard from the oven and the water bath. Let it cool at room temperature for a bit, then refrigerate for at least 2 hours to chill and firm up.
- Serve: Before serving, you can sprinkle a little ground nutmeg or cinnamon on top for added flavor.
