Classic Homemade Baked Custard
A timeless dessert that embodies comfort with every creamy bite, perfect for various occasions.
Equipment
- Mixing Bowl
- Saucepan
- Whisk
- Baking Dish
- Fine-Mesh Sieve
- Baking Pan
Ingredients
Ingredients
- 4 large Eggs Fresh eggs for best flavor and consistency.
- 1 cup Granulated Sugar Adjust based on sweetness preference.
- 2 cups Whole Milk Provides necessary fat for richness.
- 1 whole Vanilla Bean For depth of flavor; can substitute with vanilla extract.
- 1 pinch Salt Balances sweetness and enhances flavor.
- to taste Nutmeg Optional, adds a spiced note.
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, crack the eggs and beat gently with a whisk.
- Add granulated sugar to the eggs and whisk until smooth.
- In a saucepan, heat whole milk over medium heat until warm.
- Gradually pour warm milk into the egg mixture while whisking continuously.
- Split the vanilla bean and scrape the seeds into the mixture.
- Add a pinch of salt and optional nutmeg to the mixture.
- Strain the mixture through a fine mesh sieve into a measuring cup.
- Pour the custard mixture into a baking dish placed in a larger baking pan.
- Pour hot water into the larger pan until it reaches halfway up the sides of the custard dish.
- Bake for 50-60 minutes until set, with a slightly jiggly center.
- Let cool in the water bath for 10 minutes before removing.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or at room temperature, garnished with nutmeg or toppings of choice.
Notes
Store leftovers in the refrigerator for up to three days. Best enjoyed fresh.