Description
This Classic Baked Custard is a smooth, creamy old-fashioned dessert made with simple ingredients like eggs, whole milk, sugar, and vanilla. Baked gently in a water bath and finished with a delicate dusting of nutmeg, it has a silky, tender texture and comforting vanilla flavor. Serve it warm, at room temperature, or chilled for an easy make-ahead dessert.
Ingredients
Scale
Baked Custard
- 6 large eggs
- 3/4 cup granulated sugar
- 4 1/2 cups whole milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
Optional Toppings
- Whipped cream
- Ground cinnamon
- Extra ground nutmeg
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Place a 2 1/2-quart baking dish inside a deep 11 x 13-inch roasting pan.
- Make the custard: In a large bowl, whisk together the eggs, granulated sugar, whole milk, and vanilla extract until smooth and fully combined.
- Strain: Pour the custard mixture through a fine-mesh sieve directly into the baking dish. This removes any egg solids and helps create an especially smooth, silky texture.
- Add nutmeg: Sprinkle the ground nutmeg evenly over the surface of the custard.
- Prepare the water bath: Carefully pour 1 1/2 cups of hot water into the roasting pan around the baking dish. The water should come partway up the sides of the custard dish.
- Bake: Bake for 45 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Cool: Carefully remove the baking dish from the water bath. Allow the custard to cool at room temperature for 1 hour so it can finish setting.
- Serve: Spoon the custard into serving bowls. Enjoy warm, at room temperature, or chilled. Add whipped cream, extra nutmeg, or cinnamon if desired.
Notes
- Strain for a silky texture: Passing the custard through a fine-mesh sieve before baking removes any egg solids and creates a smoother finished dessert.
- Use warm milk: If heating the milk, make sure it is warm rather than boiling hot to prevent the eggs from scrambling.
- Don’t overbake: The center should still have a slight jiggle when the custard comes out of the oven. It will continue to set as it cools.
- Keep the water bath intact: Check the water level during baking and add more hot water if necessary.
- Make ahead: The custard can be prepared a day ahead and refrigerated until serving.
- Storage: Cover and refrigerate leftovers for up to 4 days. Serve chilled for the best texture.
- Flavor variations: Add 1/2 teaspoon cinnamon to the custard, or replace some or all of the vanilla with almond, coconut, or maple extract.
- Serving ideas: Serve plain or top with whipped cream, fresh berries, sliced peaches, stewed rhubarb, caramel sauce, cinnamon, or extra nutmeg.
- Dairy-free option: Unsweetened almond, coconut, or oat milk can be substituted for whole milk, although the final texture will vary slightly.
- Crème brûlée variation: Sprinkle sugar over the chilled custard and briefly broil until the top caramelizes, watching carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 270
- Fat: 10g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 12g
Keywords: Classic Baked Custard