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### How to Make Fail-Proof Egg Custard
1. **Preheat the oven** to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. **Beat together** eggs, sugar, vanilla, and salt in a large bowl.
3. **Heat the milk** in a small saucepan to about 180°F (82°C), just before it starts to simmer (do not boil).
4. **Temper the eggs** by slowly pouring the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
5. **Pour into the prepared baking dish** and sprinkle nutmeg over the top if desired.
6. **Prepare a water bath** by filling a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
7. **Bake** for 45-50 minutes or until an inserted knife comes out clean, and the custard will still jiggle slightly. Be careful not to overbake, as the custard will curdle.
8. **Serve warm or chilled**, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
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### Tips for Success
* **Use room temperature ingredients** to ensure even cooking.
* **Avoid overbaking** — check early and often while baking. As soon as the custard is just set but still jiggles a bit, immediately remove it from the oven.
* **Strain the custard** before baking to remove any tough egg strands and ensure a smooth texture.
* **Customize the flavor** by adding a splash of almond extract, cinnamon, or citrus zest to the custard base.
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### The Perfect Ending to Any Meal
This egg custard is comfort in a dish — classic, creamy, and endlessly adaptable. Whether you’re serving a simple family dessert or impressing guests, this **Fail-Proof Egg Custard** delivers every time.
Give it a try and enjoy a slice of smooth, dreamy custard perfection!
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Let me know if you’d like a printable version of the recipe or ideas for variations like adding chocolate or a graham cracker crust!
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