stovetop egg custard recipe

Written ByJenny Smyth Posted on
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The Best stovetop egg custard recipe

I’ve always been a fan of egg custard, and I’m excited to share my stovetop egg custard recipe with you. This classic dessert originated in Europe, where it was made with eggs, sugar, and milk. The mixture is cooked on the stovetop until it thickens, creating a creamy and smooth texture that’s simply divine.

My family loves it when I make it for special occasions, and it’s also a great way to use up eggs that are near their expiration date. One of the things I love about this recipe is how easy it is to make. You simply whisk together eggs, sugar, and milk, then cook the mixture over medium heat until it thickens.

The result is a rich and creamy custard that’s perfect for topping with fruit or nuts. I’ve even used it as a base for other desserts, like adding a splash of vanilla extract or a pinch of salt to give it an extra boost of flavor. In terms of technique, cooking the egg custard on the stovetop requires some patience and attention.

You’ll need to stir the mixture constantly to prevent it from scrambling or forming lumps. But don’t worry if you’re new to cooking – it’s a skill that’s easily mastered with practice. Overall, this stovetop egg custard recipe is a staple in our household.

It’s easy to make, delicious, and versatile – what more could you ask for?

Stovetop Egg Custard

4.8 from 1163 votes

A creamy and smooth egg custard made on the stovetop. This classic dessert is easy to prepare and serves 4 people.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Ingredients

2 cups whole milk
1 vanilla bean or 1 tsp vanilla extract
4 large eggs
1/4 cup granulated sugar
1/4 tsp salt

👨‍🍳Directions

1In a saucepan, heat the milk over medium heat.
2Scrape the seeds from the vanilla bean into the milk and add the pod.
3Bring the milk to a simmer, then remove from heat and let it steep for 10 minutes.
4If using vanilla extract, add it to the milk after removing from heat.
5In a mixing bowl, whisk together the eggs, sugar, and salt until the mixture is well combined and the sugar is fully dissolved.
6This will take about 2-3 minutes.
7Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
8Strain the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or vanilla pod pieces.
9Pour the custard mixture into ramekins or custard cups.
10Place the ramekins in a baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.
11This is a water bath or bain-marie.
12Place the baking dish on the stove over medium-low heat.
13Cook the custard for 15-20 minutes, or until the edges are set but the center is still slightly jiggly.
14Use a toothpick to check for doneness by inserting it into the center of the custard.
15If it comes out clean, the custard is ready.
16Remove the ramekins from the water bath and let them cool to room temperature.
17Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until chilled.
18Serve the custard chilled, with a sprinkle of cinnamon or a dollop of whipped cream if desired.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Fine-mesh strainer
Ramekins or custard cups

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 200mg🌾Total Carbs: 20g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 9g

📝Notes

Tips: For a smoother custard, pass the mixture through a fine-mesh strainer before pouring it into the ramekins. Be careful not to overcook the custard, as it can become rubbery.

This stovetop egg custard recipe is a staple in our household because of its ease of preparation and versatility in serving options. For storage, I recommend cooling the cooked custard completely before refrigerating or freezing it for later use.

When reheating your stored custard, be sure to do so gently over low heat while constantly stirring – this will help prevent any lumps from forming. Some ideas for serving this dish include topping it with fresh fruit like strawberries or blueberries for added sweetness and color; sprinkling chopped nuts like almonds or pecans for added crunch; or serving as part of a larger dessert spread alongside other sweet treats like cakes and pies.

❓ Frequently Asked Questions About Stovetop Egg Custard

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

The type of milk you use will affect the flavor and texture of your custard. Whole milk gives the best results, but you can also use 2% or skim milk if you prefer. Avoid using buttermilk or sour cream as they will add too much acidity.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to 24 hours in advance. Simply refrigerate the cooked custard and reheat it when you’re ready to serve.

Q: How do I prevent my custard from scrambling?

To prevent your custard from scrambling, make sure to stir it constantly while it’s cooking on the stovetop. If you notice any lumps forming, remove them immediately by gently stirring them back into the mixture.

Q: Can I add flavorings to this recipe?

Yes, you can add flavorings like vanilla extract or nutmeg to this recipe for extra depth of flavor. Just be sure not to overdo it – too much flavoring can overpower the delicate taste of the eggs.

Q: What if my custard doesn’t thicken properly?

If your custard doesn’t thicken properly, check that your heat is not too high – this can cause the mixture to cook too quickly and prevent it from thickening properly. Try reducing your heat to low or medium-low instead.

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