Silky Baked Egg Custard (Creamy & Classic)
Egg custard is a classic baked dessert made with simple ingredients and gently cooked until silky and softly set. Just mix the base, pour into ramekins, and let the oven and water bath create a smooth custard with a delicate wobble. Creamy and comforting, this old-fashioned egg custard with nutmeg it is as simple for a weeknight dessert as is elegant for company!
Servings: 4 servings
Calories: 249kcal
Special Equipment
- 1-quart saucepan
Ingredients
- ½ cup plus 2 tablespoons (150 grams) heavy cream
- ½ cup plus 2 tablespoons (150 grams) milk
- 3 (51 grams) large egg yolks, at room temperature, see Recipe Notes
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons (2 teaspoons) pure vanilla extract
- ground nutmeg, to sprinkle
Instructions
- Prepare the water bath: Place an oven rack one-third of the way up from the bottom. Preheat the oven to 300 °F.
- Choose a baking pan large enough to hold four 6-ounce ramekins (a 9- x 9-inch baking pan works well), and fill it with enough warm water to go halfway up the sides of cups (about 2½ cups, depending on the size of your pan).Place the baking pan without the ramekins on the lower rack of the oven so the water can heat as the oven preheats.
- Make the custard: In a 1-quart saucepan, combine ½ cup plus 2 tablespoons heavy cream and ½ cup plus 2 tablespoons milk Bring the mixture to simmer until it's steaming and small bubbles form around edges, about 4 to 5 minutes.
- In a medium bowl (preferably one with a pouring spout), whisk together 3 large egg yolks and ¼ cup granulated sugar until light and fluffy.
- Slowly whisk the hot milk mixture, ½ cup at a time, into the yolk mixture until the custard base is completely combined. This process is called tempering the eggs, and its purpose is to prevent the eggs from curdling, ruining the silky texture of the base.Stir in the 2 teaspoons pure vanilla extract.
- Pour the custard base into each of the ramekins, about ¾ full
- Bake the custard: Carefully remove the water bath from the oven - remember, the baking pan and water will be hot! The water should be about 200 °F at this point.Pour the custard base into each of the ramekins, about ¾ full.
- Carefully remove the water bath from the oven - remember, the baking pan and water will be hot! The water should be about 200 °F at this point.Place the filled ramekins into the water bath. Sprinkle ground nutmeg in the center of each ramekin, then return the pan to the oven without splashing the water into the custards.
- Bake the custards until the centers are just set with a slight jiggle in the middle, about 25 to 30 minutes or longer if needed (see the Recipe Notes).
- Carefully remove the baking pan from the oven without splashing the water, then remove the ramekins from the water bath and place them on a wire rack to cool.
- Serve at room temperature or chilled, as desired. Both ways are delicious!
- This recipe makes a scant 2 cups of custard base (for 4 servings in 6-ounce ramekins), and it doubles well. If you use more or different-sized serving dishes, just be sure to have a large enough baking pan to hold them all in the water bath without crowding, and adjust the baking time accordingly.
- Make-ahead instructions: Store the baked and cooled egg custards, covered tightly, in the refrigerator for up to 4 days.It's not recommended to freeze egg custards because they can lose that smooth, silky texture and may release some liquid when thawed.
Recipe Notes
If you want to use whole eggs instead of egg whites, use about 2 whole eggs for every 3 yolks. Just know that the custard will taste less rich and will set a bit firmer.
When baking the custard, trust your eyes, not the timer. If you see that the custards seems to jiggle too much when jostled, bake longer (about 5 minute increments). You can also use a digital thermometer to check that the custard has reached between 170 to 175˚F (77 to 80˚C).
Nutrition
Calories: 249kcal | Carbohydrates: 16g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 193mg | Sodium: 32mg | Potassium: 112mg | Sugar: 16g | Vitamin A: 812IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.4mg
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