Fail-Proof Egg Custard: A Classic Dessert That’s Creamy, Comforting, and Surprisingly Easy
Few desserts are as timeless and satisfying as a classic egg custard. Silky smooth, lightly sweet, and kissed with vanilla, it’s the kind of dessert that feels both nostalgic and elegant. The best part? It’s easier to make than you think — especially with this fail-proof recipe that works every time.
Whether you’re serving it warm from the oven or chilled with a dusting of nutmeg, this egg custard is a perfect go-to for simple comfort or dinner party finesse.
Why You’ll Love This Custard
✅ Minimal ingredients
✅ Naturally gluten-free
✅ No fancy equipment needed
✅ Gently sweet and endlessly customizable
✅ Delicious warm or cold
Ingredients
2 cups whole milk (or half-and-half for extra richness)
4 large eggs
1/3 cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt
Ground nutmeg for topping (optional)
Instructions
1. Preheat and Prep
Preheat your oven to 325°F (165°C). Set out 6 ramekins or a medium baking dish. Prepare a water bath by placing a larger baking dish in the oven and filling it halfway with hot water. This gentle cooking method prevents the custard from curdling.
2. Warm the Milk
In a small saucepan, gently heat the milk over medium heat until just warm — not boiling. You should see steam, not bubbles. Remove from heat.
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