Baked Custard Recipe
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Baked Custard Recipe
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Baked custard is a traditional American dessert that's cozy, delicious and nourishing, made with milk, eggs, sugar and a touch of spice.
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Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 3 blades mace
- 1 tick cinnamon, broken in half
- 4 large eggs
- 4 large egg yolks
- 1 Tbsp vanilla bean paste or extract
- freshly grated nutmeg
Instructions
- Preheat your oven to 350F. Fit a 2 qt casserole into a larger pan for the water bath baking.
- Whisk the milk and cream with the sugar in a heavy bottomed saucepan. Add the mace and cinnamon stick and heat over medium heat, stirring to dissolve the sugar, until the mixture is steaming and bubbles form around the edges of the pan. Set aside to cool briefly.
- Meanwhile whisk the eggs and egg yolks until well blended.
- Slowly pour the hot milk/cream mixture into the eggs, whisking or stirring while you pour. Stir in the vanilla.
- Pour the mixture through a strainer into your casserole dish. Top with grated nutmeg.
- Place the pan on your oven shelf and carefully add very hot water to the pan to come about halfway up the sides of your casserole. Carefully slide the shelf into the oven and bake for 55-60 minutes until a knife inserted in the center comes out clean. The custard may start to puff or turn golden when it is done. Note: the center may seem soft and jiggly even when done. It will firm up as it cools.
- Remove the dish from the water, again carefully, and let cool on a rack. Note: See safety tips for water bath cooking in the post.
- You can enjoy while still warm, or allow to cool at room temperature and refrigerate.
- Your custard will last several days in the refrigerator.
Notes
- How long does homemade custard last? Store homemade custard in the refrigerator for up to 3 days in an airtight container
- Can I freeze custard? No, custard doesn’t freeze well as it can separate and become watery when thawed. It’s best made fresh.
- Why is my baked custard cracked? Cracks occur when the custard is overbaked or baked at too high a temperature. Use a water bath for even cooking.
- Can I use milk instead of cream for baked custard? Yes, but it will result in a lighter custard. A mix of milk and cream gives the best balance of richness and smoothness.
- What’s the difference between custard made with whole eggs vs. just yolks? Using whole eggs results in a firmer custard, while yolks alone create a richer, creamier texture. My recipe combines both for a perfect balance.
- Can I caramelize the top of baked custard like crème brûlée? Absolutely! Sprinkle a thin, even layer of sugar on the custard and use a kitchen torch to caramelize it for a crisp topping with the creamy custard below.
Nutrition Information
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Calories
282kcal
(14%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
207mg
(69%)
Sodium
63mg
(3%)
Potassium
157mg
(4%)
Fiber
0.2g
(1%)
Sugar
14g
(28%)
Vitamin A
988IU
(20%)
Vitamin C
0.4mg
(0%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 207mg | 69% |
| Sodium | 63mg | 3% |
| Potassium | 157mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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