Print

Fail-Proof Old Fashioned Egg Custard Recipe

A creamy yellow egg custard topped with a sprinkle of caramelized sugar, served in a white fluted ramekin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a creamy, smooth baked egg custard dessert from scratch. This traditional recipe is simple, uses basic ingredients, and delivers a velvety texture every time.

Ingredients

Scale
  • 3 large eggs
  • 1/2 cup sugar
  • 2–2/3 cups milk (whole milk recommended)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Freshly grated nutmeg for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Place a large baking pan on the oven rack.
  2. In a medium bowl, whisk the eggs lightly. Do not over-beat the eggs; you want to avoid incorporating too much air for a smooth custard.
  3. Whisk in the sugar and salt until dissolved.
  4. Slowly whisk in the milk and vanilla extract until just combined.
  5. Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This step removes any chalazae or unmixed egg bits, helping you achieve a velvety smooth dessert.
  6. Pour the strained mixture into four 6-ounce ramekins or custard cups.
  7. Carefully place the filled ramekins into the larger baking pan.
  8. Pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This water bath (bain-marie) prevents the custard from cracking.
  9. Sprinkle a small amount of freshly grated nutmeg over the top of each custard.
  10. Bake for 40 to 50 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  11. Carefully remove the ramekins from the water bath. Let them cool on a wire rack before chilling them in the refrigerator for at least 4 hours before serving.

Notes

  • For a truly fail-proof result, use whole milk for the richest flavor and creamiest texture.
  • If you are making an Egg Custard Pie, use the filling recipe above and pour it into a pre-baked 9-inch pie shell. Bake until set, usually 45-55 minutes.
  • To test for doneness without a jiggle, insert a thin knife near the edge; if it comes out clean, the custard is ready.

Nutrition

Find it online: https://gourmetgaze.com/easy-egg-custard-recipe-smooth-baked-dessert/