Baked Custard Recipe
User Reviews
4.7
Baked Custard Recipe
Description
Baked Custard Recipe brings together a simple mixture of eggs, sugar, salt, vanilla, and milk to create a smooth and comforting dessert. The preparation involves scalding the milk until about 180ºF to help develop a smoother texture, though pasteurized milk isn't required for safety. The hot milk is slowly tempered into beaten eggs to prevent curdling, and then the combined mixture is poured into ramekins. The ramekins are arranged in a water bath and baked gently at 350ºF to ensure even cooking and a silky custard consistency. Nutmeg is sprinkled on top before baking to add a subtle aromatic note that complements the mild sweetness.
The finished custard features a delicate, creamy texture with slightly firm edges and a tender center. This dessert is traditionally served chilled or at room temperature and works well as a light finish to a meal. The ramekin portions make it easy to present individual servings.
Ingredients
- 4 large egg
- 1/2 cup granulated sugar 100 grams
- 1/2 teaspoon salt 3 grams
- 1 teaspoon vanilla extract 4 grams
- 4 cups milk 32 ounces, 2%
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350ºF.
- In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds. Add the sugar, salt and vanilla. Whisk gently until mixed.
- Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180ºF.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
- Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.** Slowly pour the remainder of the milk over the egg mixture, whisking constantly. Beat with a hand mixer for 20-30 seconds.
- Pour the milk mixture into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins. Sprinkle nutmeg overtop the custard.
- Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins.
- Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave. Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
- Carefully place the pan into the middle rack of a preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
- Serve cold or warm as desired, with whipped cream. Refrigerate any leftovers.
Notes
- Scalding the milk enhances smoothness but is not necessary for safety due to pasteurization; it can be done on a stove or in a microwave.
- Temper the eggs by slowly whisking in hot milk to prevent cooking the eggs prematurely.
- The recipe produces 10 servings using 6-ounce ramekins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 128g | |
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 189mg | 8% |
| Potassium | 159mg | 3% |
| Sugar | 14g | 28% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 124mg | 12% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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