3. Whisk the Eggs
In a mixing bowl, whisk together the eggs, sugar, vanilla, and salt until smooth and well combined.
4. Temper the Eggs
Slowly pour the warm milk into the egg mixture, whisking constantly. This keeps the eggs from scrambling and ensures a silky texture.
5. Pour and Bake
Strain the mixture through a fine mesh sieve into a pitcher (optional but helps remove any egg bits). Pour the custard evenly into ramekins. Sprinkle the tops lightly with nutmeg if desired.
Place the ramekins into the water bath and carefully transfer to the oven. Bake for 35–40 minutes, or until the custard is just set — it should jiggle slightly in the center.
6. Cool and Serve
Let the custard cool in the water bath for 10–15 minutes before removing. Serve warm, or chill in the fridge for a few hours for a firmer texture.
Tips for Custard Success
Use whole milk or cream for the creamiest results.
Don’t overbake — custard continues to cook as it cools.
Straining the mixture ensures the smoothest, lump-free texture.
Add citrus zest, cinnamon, or almond extract for variations.
Serving Ideas
Enjoy warm as-is for ultimate comfort
Top with berries or caramel sauce for a dinner-party dessert
Use as a base for trifles or tarts
Final Thoughts
This fail-proof egg custard is a dessert that brings comfort with every bite. It’s rich without being heavy, sweet without being cloying, and satisfying in the simplest way. Whether you’re a beginner or seasoned cook, this recipe guarantees creamy, dreamy success — every single time.
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