Classic Baked Egg Custard (Print Version)
# Ingredients:
01 -
5 eggs
02 -
½ cup sugar
03 -
1 1/2 teaspoons vanilla
04 -
½ teaspoon salt
05 -
4 cups 2% or whole milk
06 -
Nutmeg for topping
# Instructions:
01 -
Preheat oven to 350 degrees F and lightly grease an 8x8 baking dish.
02 -
In a large bowl, beat together the eggs, sugar, vanilla, and salt.
03 -
In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
04 -
Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
05 -
Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
06 -
Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
07 -
Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
08 -
Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
# Notes:
01 -
This recipe makes a silky smooth, fail-proof custard that can be served warm or chilled.
02 -
The water bath helps to ensure even cooking and prevents curdling.