Egg custard recipe made with eggs, sugar, vanilla, milk, and a touch of nutmeg. Velvety, simple, and irresistibly comforting.
You know how certain foods just feel like a warm hug? For me, that’s egg custard. It’s one of those desserts that feels like home, no matter where you are. My first memory of it goes back to my grandmother’s tiny kitchen, where she’d whip up a batch on chilly Sunday afternoons. The smell of vanilla and warm milk would drift through the house, and we’d all gather around, impatiently waiting for it to cool.
I remember standing on my tiptoes, peering over the counter, watching her carefully pour the custard into the dish. She’d sprinkle just a bit of nutmeg on top and say, “That’s the magic touch.” And she was right.
Fast forward to today, and I’m still making egg custard. Sure, I’ve tweaked the recipe here and there, but it always brings me back to those cozy afternoons. It’s simple, it’s classic, and it’s the kind of dessert that makes you slow down and savor the moment.
Why You’ll Love This Egg Custard Recipe?
- Comfort Food at Its Best: It’s creamy, velvety, and just the right amount of sweet.
- Minimal Ingredients: You only need a handful of basics—no fancy shopping trips required.
- Perfect for Any Occasion: Whether it’s a dinner party or a quiet night in, this custard fits right in.
- Foolproof: Even if you’re not a baking pro, you can nail this recipe. Trust me.
- Versatile: Serve it warm, chilled, plain, or dressed up with toppings—it’s always a hit.
Ingredient Notes:
Let’s break down what makes this egg custard so magical:
- Eggs: The heart of the custard. They’re what give it that smooth, rich texture.
- Sugar: Adds sweetness without overpowering the vanilla.
- Vanilla Extract: The secret to that classic custard flavor. Use a good-quality one if you can.
- Milk: Whole milk is best for creaminess, but 2% works in a pinch. Just don’t use skim—it won’t have the same velvety feel.
- Nutmeg: Optional, but highly recommended. It adds a subtle warmth that ties everything together.
How To Make Egg Custard?
This recipe is easier than you think. Let me walk you through it:
- Preheat the Oven
First, preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. Trust me, this step makes cleanup so much easier later. - Mix the Egg Base
In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. You don’t need to go crazy—just make sure everything’s well combined. - Warm the Milk
Heat the milk in a saucepan over medium heat until it’s warm but not boiling. You’re looking for tiny bubbles around the edges, not a full-on boil. This part always reminds me of how my grandma used to say, “Slow and steady wins the race.” - Combine the Milk and Eggs
Slowly pour the warm milk into the egg mixture, whisking constantly. This step is key—go slow so you don’t end up with scrambled eggs. - Pour and Sprinkle
Pour the custard mixture into your greased baking dish. If you’re feeling fancy, sprinkle a little nutmeg on top. My grandma swore by it, and honestly, she was rarely wrong. - Water Bath Magic
Place the baking dish inside a larger dish and pour about an inch of hot water into the larger dish. The water bath helps the custard bake evenly and keeps it silky smooth. - Bake to Perfection
Bake for 45-50 minutes. You’ll know it’s ready when the edges are set, but the center still has a gentle jiggle. It’s like the dessert equivalent of a lava lamp. - Cool and Savor
Let the custard cool for at least 10 minutes before diving in. It’s amazing warm, but chilling it in the fridge takes it to a whole new level.
Storage Options:
- Refrigerator: Store any leftovers in an airtight container for up to three days. The flavors only get better with time!
- Freezer: Custard doesn’t freeze well—it tends to separate when thawed. So, enjoy it fresh.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
Want To Save This Recipe?
- Dairy-Free: Use almond milk or coconut milk instead of regular milk.
- Spiced Up: Add a pinch of cinnamon or cardamom for extra warmth.
- Citrus Twist: Stir in a teaspoon of lemon or orange zest for a fresh, bright flavor.
- Extra Creamy: Replace a cup of milk with heavy cream for a richer custard.
- Chocolate Custard: Mix in a tablespoon of cocoa powder for a chocolaty version.
What to Serve with Egg Custard?
This custard is fantastic on its own, but pairing it with something extra never hurts:
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of tartness.
- Whipped Cream: Light, fluffy, and the perfect contrast to the creamy custard.
- Shortbread Cookies: Great for dipping. Who doesn’t love a two-for-one dessert?
- Caramel Sauce: Drizzle a little on top for a decadent touch.
Frequently Asked Questions:
Can I make this custard ahead of time?
Definitely! In fact, it tastes even better after chilling in the fridge for a few hours.
Do I really need a water bath?
Yes, absolutely. It keeps the custard silky smooth and prevents it from cracking.
Can I use low-fat milk?
You can, but the custard won’t be as creamy. For the best texture, stick with whole milk or 2%.
So, are you ready to try this egg custard recipe and add a little comfort to your day? Let me know how it turns out—especially if you add your own twist. And don’t forget to share your favorite custard memories. Let’s chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fail-Proof Egg Custard
Ingredients
- 5 eggs
- ½ c sugar
- 1 1/2 tsp vanilla
- ½ tsp salt
- 4 c 2% or whole milk
- Nutmeg for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
- In a bowl beat together 5 eggs, ½ cup of sugar 1½ teaspoons of vanilla and ½ teaspoon of salt.
- Warm up 4 cups of milk in a saucepan until it reaches, about 180°F. Not boiling.
- Gradually pour the milk into the egg mixture while continuously whisking to blend them smoothly.
- Transfer this mixture into your greased baking dish. If desired you can sprinkle some nutmeg on top for flavor.
- Place the baking dish inside a larger dish filled with 1 inch of water. This water bath helps ensure baking for the custard.
- Put it in the oven. Bake for 45 to 50 minutes. The custard is ready when it's set but jiggly in the center.
- Enjoy your custard warm or chilled according to your preference. It pairs well with toppings such as whipped cream or fruit! (For an added twist, consider sprinkling on some additional spices like cinnamon or nutmeg to enhance the flavors. Whether you choose a classic topping or experiment with spices, your custard will surely delight.)
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I baked this today. It was simple enough and looks good. I haven’t tasted it yet but will update once I do. I would like temperature/and length of baking if using individual ramekins which I wanted to use. I decided I’d better stick to 8×8 so I didn’t mess it up. 🙂 thank you for recipe.
Came out perfect and delicious. Just like my mom’s. I grew up on baked custard and this is THE recipe.