simple baked egg custard recipe

Written ByJenny Smyth Posted on
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The Best simple baked egg custard recipe

I have to say, I’m a huge fan of this simple baked egg custard recipe. It’s one of those classic dishes that never goes out of style, and it’s perfect for any occasion. Whether you’re looking for a quick breakfast option or a delicious dessert to serve at your next family gathering, this recipe is sure to please.

I’ve been making it for years, and my kids just love helping me in the kitchen with it. The best part? It’s incredibly easy to make and requires minimal ingredients.

Just imagine a rich, creamy custard base topped with a layer of smooth, velvety eggs – it’s a match made in heaven! The origins of this dish are unclear, but it’s believed to have originated in Europe, where eggs were a staple ingredient. Over time, it’s evolved into the simple yet elegant dessert we know and love today.

One of the key techniques involved in making this recipe is tempering the eggs correctly. This means slowly adding the hot custard base to the eggs while whisking constantly, which prevents them from scrambling. If you don’t get this step right, the eggs will end up scrambled and lumpy – not what you want when serving this beautiful dessert.

But trust me, with a little practice and patience, you’ll be whipping up this delightful treat in no time.

Simple Baked Egg Custard

4.8 from 1301 votes

A classic baked egg custard with a smooth, creamy texture and a lightly caramelized top. This easy recipe uses simple ingredients for a comforting dessert or snack.

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
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat the oven to 325°F (163°C).
2Place four ramekins in a baking dish large enough to hold them without touching.
3In a mixing bowl, whisk together the milk and sugar until the sugar dissolves.
4Add the eggs and vanilla extract, then whisk until fully combined and smooth.
5Strain the custard mixture through a fine-mesh strainer into a clean bowl to remove any egg solids.
6This ensures a silky texture.
7Divide the custard evenly among the ramekins, filling each about three-quarters full.
8Sprinkle a pinch of nutmeg on top of each.
9Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10Carefully transfer the dish to the oven.
11Bake for 35 to 40 minutes, until the custards are set around the edges but still slightly jiggly in the center.
12A knife inserted near the edge should come out clean.
13Remove the ramekins from the water bath and let them cool on a wire rack for 15 minutes.
14Serve warm or refrigerate for at least 2 hours before serving cold.

🔧Equipment

4 (6-ounce) ramekins
Mixing bowl
Whisk
Fine-mesh strainer
Baking dish
Kettle or pot for hot water

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 145mg🧂Sodium: 100mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 8g

📝Notes

For a richer flavor, substitute half-and-half for the milk. To prevent a skin from forming, press plastic wrap directly onto the surface of the custards before refrigerating.

Watch Video Of How Simple Baked Egg Custard Works

One of my favorite things about this simple baked egg custard recipe is how well it stores and reheats. If you need to make it ahead of time, simply refrigerate it until serving – then give it a quick reheat in the oven or microwave before serving.

And let me tell you, there are so many ways to serve this delightful treat! You can serve it as a standalone dessert at your next family gathering or potluck event; pair it with some fresh fruit or whipped cream for an added touch; or even use it as a topping for ice cream sundaes or pancakes – the possibilities are endless!

Overall, I highly recommend giving this simple baked egg custard recipe a try – whether you’re looking for a new breakfast option or an impressive dessert for your next dinner party.

❓ Frequently Asked Questions About Baked Egg Custard

Q: What type of milk should I use for this recipe?

A: You can use either whole milk or 2% milk for this recipe – whichever you prefer will work just fine. Just keep in mind that using skim milk may result in a slightly less rich flavor.

Q: Can I use different types of eggs?

A: Yes, you can definitely use different types of eggs if you prefer. For example, if you’re looking for a lighter texture, you can use large or extra-large eggs.

Q: How do I prevent the eggs from scrambling when tempering them?

A: To prevent the eggs from scrambling when tempering them, make sure to whisk constantly as you slowly add the hot custard base to the eggs.

Q: Can I make this recipe ahead of time?

A: Yes, you can definitely make this recipe ahead of time – just be sure to refrigerate it until serving. You can also freeze it if you want to save it for later.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is completely vegetarian-friendly – there are no animal products involved at all.

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