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Fail-Proof Egg Custard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 69 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This fail-proof egg custard recipe is a creamy and smooth dessert perfect for any occasion. Featuring simple ingredients like eggs, sugar, and whole milk, it is baked gently in a water bath to create a delicate, silky texture with a subtle vanilla flavor.

Ingredients

Custard Ingredients

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s ready for baking the custard evenly.
  2. Mix Eggs and Flavorings: In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
  3. Warm the Milk: Heat the milk in a small saucepan over medium heat until it is warm but not boiling, stirring occasionally to prevent it from scorching.
  4. Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
  5. Prepare Baking Dish: Pour the custard mixture into a greased 9-inch pie dish or individual custard cups.
  6. Set up Water Bath: Place the custard-filled dish into a larger baking pan and add hot water until it reaches halfway up the sides of the custard dish. This water bath (bain-marie) helps cook the custard gently and evenly.
  7. Bake Custard: Bake in the preheated oven for 40-45 minutes until the custard is mostly set but still slightly jiggly in the center. Test doneness by inserting a knife; it should come out clean.
  8. Cool and Chill: Remove the custard from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set and chill.
  9. Serve: Serve the custard chilled for a creamy, comforting dessert.

Notes

  • Make sure not to overheat the milk or let it boil to avoid curdling the eggs.
  • Whisk continuously when combining warm milk with eggs to achieve a smooth custard texture.
  • Baking in a water bath ensures the custard cooks gently and prevents cracking or drying out.
  • Refrigeration improves the custard’s texture and enhances the flavor.
  • Use whole milk for the best richness, but you can substitute with 2% milk for a lighter version.

Find it online: https://slsrecipes.com/fail-proof-egg-custard-recipe-2/