This Easy and Creamy Egg Custard is a sweet treat that feels like a warm hug! With just eggs, milk, sugar, and a hint of vanilla, it’s simple to whip up and tastes heavenly.
You’ll love how smooth and rich it is! I pour mine into individual cups and pretend they’re fancy desserts. Plus, it’s perfect for satisfying a sweet craving without too much fuss!
Key Ingredients & Substitutions
Eggs: These are the star of your custard! Fresh large eggs provide the best texture and flavor. If you have dietary restrictions, consider using flax eggs for a vegan option, though it will change the texture somewhat.
Whole Milk: For a creamy custard, whole milk is ideal. If you’re looking for a lighter version, you can substitute with 2% milk, or even almond or oat milk for a dairy-free option, but keep in mind this may affect the creaminess.
Sugar: Granulated sugar is standard, but feel free to swap in brown sugar for a deeper flavor. You can also use honey or maple syrup, just reduce the liquid slightly if you’re using liquid sweeteners.
Vanilla Extract: Pure vanilla extract gives a lovely aroma and taste. If you don’t have it, use vanilla bean paste or a small amount of vanilla-flavored syrup. It’s all about enhancing that sweet flavor!
How Do I Make Sure My Custard Sets Perfectly?
The secret to perfect custard lies in tempering the eggs and using a water bath. Here’s how to do it:
- When warming the milk, be careful not to let it boil. This is key to keeping everything smooth.
- Pour the warm milk slowly into the egg mixture while whisking constantly. This helps prevent the eggs from scrambling.
- Using a water bath (bain-marie) ensures gentle, even heat for the custard. Just be cautious when adding the hot water to avoid splashes!
If the center of your custard still jiggles a bit when it comes out of the oven, that’s okay! It will continue to set as it cools. Enjoy this creamy treat!
Easy and Creamy Egg Custard
Ingredients:
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Ground nutmeg or cinnamon for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prep and 35-45 minutes to bake, plus a little bit of cooling time. In total, you’ll need approximately 1 hour to get this delicious custard ready from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (160°C) so it’s nice and hot when you’re ready to bake.
2. Mix the Eggs and Sugar:
In a mixing bowl, crack the 4 large eggs and whisk them together with the granulated sugar and salt until everything is well combined and a bit frothy. This will make your custard smooth and sweet!
3. Warm the Milk:
Now, gently warm the 2 cups of whole milk in a saucepan over medium heat. You want it to be hot but not boiling—just warm enough to mix with the eggs without scrambling them.
4. Temper the Eggs:
Slowly pour the warm milk into the egg mixture while whisking constantly. This process is called tempering, and it helps to gently bring the eggs up to temperature without cooking them. Keep whisking until it’s smooth!
5. Add Vanilla:
Next, stir in the 1 teaspoon of vanilla extract. This will add a lovely flavor to your custard.
6. Pour Into Ramekins:
Carefully pour the custard mixture into individual ramekins or a larger baking dish, filling them about three-quarters full.
7. Set Up the Water Bath:
Place your ramekins (or dish) into a larger baking pan. Then, fill the larger pan with hot water until it reaches about halfway up the sides of the custard containers. This water bath will help cook the custard evenly.
8. Bake the Custard:
Pop the pan in the oven and bake for 35-45 minutes. Keep an eye on them! The custard is ready when it’s set around the edges but still has a slight jiggle in the center.
9. Cool Before Serving:
Once baked, take the custards out of the oven and remove them from the water bath. Let them cool slightly before digging in. This is important because they’ll be hot!
10. Serve with Style:
If you’d like, sprinkle a pinch of ground nutmeg or cinnamon on top for a little extra flavor. Enjoy your smooth, creamy, and comforting egg custard, either warm or chilled!
Bon appétit!
FAQ for Easy and Creamy Egg Custard
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but the custard may not be as rich and creamy. For the best texture, whole milk is recommended, but alternatives like almond or oat milk can work if you’re looking for a dairy-free option.
How Do I Know When the Custard Is Done Baking?
The custard is baked perfectly when the edges are set and the center is still slightly jiggly. It will continue to firm up while it cools. If you insert a knife gently, it should come out clean or with just a few moist crumbs.
Can I Make This Custard Ahead of Time?
Absolutely! You can prepare the custard a day in advance. Just be sure to store it in the refrigerator after it cools completely. It will taste delicious chilled or can be served warm after a quick reheat.
How Long Can I Store Leftover Custard?
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, just make sure to let it come to room temperature or reheat gently in the microwave or oven.
