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Fail-Proof Baked Egg Custard

A thick slice of silky egg custard dessert dusted with cinnamon on a white plate.
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A simple recipe for a classic, smooth baked egg custard dessert, perfect for beginners.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • 1 unbaked 9-inch pie crust (optional, for pie version)

Instructions

  1. Preheat your oven to 350°F (175°C). If making individual custards, place ramekins in a large baking pan.
  2. In a medium bowl, lightly whisk the eggs. Do not overbeat; you want to avoid incorporating too much air.
  3. Whisk in the sugar, salt, and vanilla extract until the sugar begins to dissolve.
  4. Slowly whisk in the milk until just combined.
  5. If making a pie, pour the mixture into the unbaked pie crust. If making cups, pour the mixture evenly into the prepared ramekins.
  6. Sprinkle the top evenly with ground nutmeg.
  7. Carefully pour hot water into the baking pan around the ramekins or pie dish until the water reaches halfway up the sides of the dishes (this creates a water bath or bain-marie).
  8. Bake for 40 to 50 minutes for a pie, or 35 to 45 minutes for individual cups. The custard is done when a knife inserted near the center comes out clean, or when the edges are set and the center has only a slight jiggle.
  9. Remove the dishes from the water bath. Let the custard cool completely on a wire rack before chilling in the refrigerator for at least 3 hours before serving.

Notes

  • For the smoothest texture, strain the liquid custard mixture through a fine-mesh sieve before pouring it into the crust or ramekins.
  • If you skip the water bath, the custard may develop a rubbery texture or crack.
  • For a richer flavor, you can substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://cookifyme.com/egg-custard-recipe-fail-proof-baked/