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Fail-Proof Creamy Baked Egg Custard

A close-up slice of creamy, baked egg custard with a beautifully caramelized, dark brown top, resting on a white plate.
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Make a creamy, silky-smooth baked egg custard dessert that is simple and reliable. This classic recipe uses basic ingredients for a comforting, old-fashioned treat.

Ingredients

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  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups whole milk
  • Pinch of ground nutmeg for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 9-inch pie plate or four 6-ounce ramekins in a large baking pan.
  2. In a medium bowl, whisk the eggs lightly. Do not over-whisk; you want to avoid incorporating too much air for a smooth texture.
  3. Whisk in the sugar and salt until combined. Stir in the vanilla extract.
  4. Gently warm the milk in a saucepan over medium heat until small bubbles form around the edges. Do not boil.
  5. Slowly pour the warm milk into the egg mixture while whisking constantly. This tempering process prevents the eggs from scrambling.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any chalazae or unmixed bits, resulting in a silky smooth texture.
  7. Pour the strained custard into the prepared pie plate or ramekins.
  8. Carefully pour hot water into the large baking pan until the water reaches halfway up the sides of the custard dishes. This water bath (bain-marie) ensures even, gentle baking.
  9. Bake for 45 to 55 minutes for a pie, or 35 to 40 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Carefully remove the custard from the water bath. Let it cool on a wire rack to room temperature.
  11. Sprinkle the top lightly with ground nutmeg.
  12. Chill the baked egg custard for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a crustless egg custard pie, simply use a pie dish without a crust.
  • If you prefer an Egg Custard Pie, line a 9-inch pie plate with a single, unbaked, flaky pie crust before pouring in the filling. Adjust baking time as needed.
  • To test for doneness, insert a thin knife near the edge; if it comes out clean, it is ready.

Nutrition

Find it online: https://devourdish.com/easy-creamy-egg-custard-recipe/