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Fail-Proof Old-Fashioned Baked Egg Custard

A golden brown baked egg custard, dusted with powdered sugar, served in a white ramekin.
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Make a creamy, smooth, old-fashioned baked egg custard using this simple, fail-proof recipe perfect for beginners. This classic comfort dessert bakes to silky perfection.

Ingredients

Scale
  • 3 large eggs
  • 1/2 cup sugar
  • 2–2/3 cups milk (whole milk recommended for best texture)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Freshly grated nutmeg for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Place a 9-inch pie plate or four 6-ounce ramekins in a large roasting pan.
  2. In a medium bowl, whisk the eggs lightly. Do not over-whisk, as this incorporates too much air and can cause cracking.
  3. Whisk in the sugar, salt, and milk until just combined. Stir in the vanilla extract.
  4. Strain the custard mixture through a fine-mesh sieve into a separate bowl to remove any chalazae or unmixed egg bits, which helps create a smooth texture.
  5. Pour the strained mixture into the pie plate or ramekins set inside the roasting pan.
  6. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the custard dishes. This water bath (bain-marie) prevents the edges from overcooking and cracking the top.
  7. Sprinkle a light layer of fresh nutmeg over the top of the custard mixture.
  8. Bake for 45 to 55 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Carefully remove the custard dishes from the water bath. Let them cool on a wire rack completely before chilling in the refrigerator for at least 4 hours, or until fully set.

Notes

  • For a truly fail-proof result, use whole milk and avoid over-beating the eggs. Gentle mixing keeps the custard smooth.
  • If you are making a pie, use a pre-baked or unbaked pie crust, depending on your preference, and adjust baking time as needed.
  • To test for doneness, insert a thin knife near the edge; it should come out clean, but the center should still be soft.

Nutrition

Find it online: https://cookincorner.com/fail-proof-old-fashioned-baked-egg-custard/