
This Fail-Proof Egg Custard is a creamy, velvety dessert that’s easy to make and delicious every time. With its smooth texture and subtle sweetness, this classic treat is perfect for any occasion, from cozy family dinners to special celebrations. It’s a comforting dessert that’s just the right balance of rich and light, with a hint of vanilla and a delicate custard flavor.
Ingredients:
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 teaspoon ground nutmeg (optional, for topping)
Directions:
- Preheat oven: Preheat your oven to 325°F (165°C). Grease a 9-inch pie dish or individual custard cups with butter.
- Heat milk and cream: In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally until the sugar is dissolved and the mixture is warm (but not boiling). Remove from heat.
- Whisk eggs: In a separate bowl, whisk the eggs, vanilla extract, and salt until smooth and slightly frothy.
- Temper the eggs: Gradually pour the warm milk mixture into the egg mixture, a little at a time, whisking constantly to avoid curdling. This process is called tempering, and it ensures the eggs don’t cook too quickly.
- Strain the custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any coagulated bits and ensure a smooth texture.
- Bake: Pour the custard into the prepared pie dish or custard cups. Place the dish in a larger baking pan and add hot water to the outer pan until it comes halfway up the sides of the custard dish (this is called a water bath and helps prevent cracking). Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Serve and garnish: Sprinkle a light dusting of nutmeg on top just before serving, if desired. Enjoy the creamy, rich goodness of this egg custard!
Nutrition (per serving):
- Calories: 200
- Carbs: 20g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 145mg
- Sodium: 60mg
- Sugar: 19g
- Fiber: 0g
Tips:
- Make it ahead: Egg custard can be made a day in advance and stored in the fridge. Just cover it with plastic wrap to prevent a skin from forming.
- Adjust sweetness: If you prefer a less sweet custard, you can reduce the amount of sugar to 1/2 cup.
- Add a twist: Add a little almond extract in place of vanilla for a different flavor profile or try a dash of cinnamon for extra warmth.
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