best egg custard recipe

Written ByJenny Smyth Posted on
best egg custard recipe
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The Best best egg custard recipe

I’m so excited to share with you my favorite egg custard recipe, a classic dessert that never fails to impress. As a busy mom of three, I’ve had my fair share of experimenting with different recipes, but this one remains a staple in our household.

It’s a timeless treat that’s easy to make and always a hit with my kids and husband. The best part?

It’s incredibly versatile – you can serve it warm or chilled, topped with fresh fruit or nuts, or even as a base for other desserts like trifles and charlottes. I’ve been making this recipe for years now, and I’m still amazed by how much my family loves it.

Whether we’re having a family dinner or just need a sweet treat after dinner, this egg custard is always a winner. And let me tell you, it’s not just me who loves it – my kids ask for it every time they’re home from college!

They love the creamy texture and the sweetness of the eggs, and I love how easy it is to make in bulk. This recipe makes about 6 servings, so it’s perfect for when we have guests over or when we need a quick dessert for a potluck.

Plus, it’s an excellent way to use up leftover eggs and cream from our fridge.

Classic Egg Custard

Classic Egg Custard

4.6 from 1537 votes

This silky, creamy egg custard is a timeless dessert made with simple ingredients. Baked gently in a water bath, it achieves a smooth texture and a delicate vanilla flavor.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Custard

2 cups whole milk
1/2 cup granulated sugar
1 vanilla bean or 1 teaspoon vanilla extract
4 large eggs
1/4 teaspoon salt
Freshly grated nutmeg for topping

👨‍🍳Directions

1Preheat your oven to 325°F (160°C).
2Place the ramekins in a large baking dish and set aside.
3In a medium saucepan, combine the milk and sugar.
4If using a vanilla bean, split it lengthwise and scrape the seeds into the milk, then add the pod.
5Heat over medium heat until the milk is steaming and small bubbles form around the edges, about 5 minutes.
6Do not let it boil.
7Remove from heat and discard the vanilla pod (or save for another use).
8If using vanilla extract, stir it in after heating.
9In a separate bowl, whisk the eggs and salt together until just combined, being careful not to incorporate too much air.
10Slowly pour about 1 cup of the warm milk mixture into the eggs while whisking constantly to temper them.
11Then pour the egg mixture back into the saucepan with the remaining milk and whisk until smooth.
12Strain the custard through a fine-mesh strainer into a clean bowl or large measuring cup to remove any solids.
13Divide the custard evenly among the ramekins.
14Sprinkle a pinch of nutmeg over each.
15Pour hot tap water into the baking dish until it reaches halfway up the sides of the ramekins.
16Carefully transfer the dish to the oven and bake for 35 to 40 minutes.
17The custard is done when the edges are set but the center still jiggles slightly when gently shaken.
18Remove the ramekins from the water bath and let them cool on a wire rack for 15 minutes.
19Serve warm, at room temperature, or chilled.
20For the best texture, refrigerate for at least 2 hours before serving.

🔧Equipment

Mixing bowl
Whisk
4 (6-ounce) ramekins
Large baking dish
Fine-mesh strainer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 195mg🧂Sodium: 220mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 9g

📝Notes

For a richer custard, substitute half of the milk with heavy cream. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of each custard before refrigerating.

Watch Video Of How Classic Egg Custard Works

This egg custard recipe is always a good idea for any occasion because it is easy to make and pleases everyone. I bring it to family gatherings and it disappears fast.

The creamy texture and simple flavor make it a perfect dessert for holidays, potlucks, or just a weeknight treat. To store leftovers, cover the dish tightly and keep it in the refrigerator for up to three days.

To reheat, place the custard in a warm oven at 300 degrees for about 10 minutes or microwave it in short bursts on low power. I like to serve it chilled with a spoonful of whipped cream or warm with a drizzle of caramel sauce.

It also works well as a base for fresh fruit like sliced peaches or berries. No matter how you serve it, this custard is a reliable and delicious choice.

❓ Frequently Asked Questions About Egg Custard

What is the difference between an egg custard and an egg pudding?

An egg custard is typically made with eggs, sugar, and milk or cream, whereas an egg pudding is often made with eggs, sugar, and water or broth. In this recipe, we use milk and cream to give it a richer flavor.

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