Description:
This fail-proof egg custard is smooth, creamy, and perfectly set every time. With a delicate vanilla flavor and a silky texture, it’s a classic comfort dessert that’s simple to make and always impressive. Perfect served warm or chilled, on its own or with a sprinkle of nutmeg.
Ingredients:
2 cups milk (whole milk is best)
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
A pinch of salt
Ground nutmeg (optional, for topping)
Preparation Method:
Preheat your oven to 325°F (160°C).
In a bowl, whisk the eggs gently. Add the sugar, salt, and vanilla, and mix until combined (do not overbeat).
Warm the milk slightly (do not boil), then slowly pour it into the egg mixture while whisking gently.
Strain the mixture if desired for extra smoothness.
Pour into custard cups or a baking dish. Sprinkle nutmeg on top if using.
Place the cups in a baking pan and add hot water to the pan until it reaches halfway up the sides of the cups (water bath).
Bake for 35–45 minutes, or until the custard is just set and slightly jiggly in the center.
Remove from the oven, cool slightly, then chill if desired before serving.
Tip:
For best results, bake slowly and gently—this prevents curdling and keeps the custard perfectly creamy.