Fail-Proof Egg Custard

why make this recipe

Fail-Proof Egg Custard is a classic dessert that is both simple and delicious. It’s a versatile treat that can be served warm or chilled, making it perfect for any occasion. This recipe is great for beginners because it’s hard to mess up, and the result is a smooth and creamy custard that everyone will love. Plus, it uses basic ingredients that you probably already have in your kitchen!

how to make Fail-Proof Egg Custard

Ingredients:

• Eggs (5): I always use room temperature eggs for the smoothest result. The proteins in eggs are what gives custard its structure.

• Sugar (½ cup): Just enough to sweeten without overpowering. I’ve found this amount perfect, but you can adjust slightly to taste.

• Vanilla (1½ teaspoons): Real vanilla extract makes a noticeable difference here. I splurge on the good stuff for this recipe.

• Salt (½ teaspoon): Don’t skip this! Salt enhances the sweetness and balances flavors.

• Milk (4 cups): I prefer whole milk for richness, but 2% works nearly as well. The fat content helps create that luxurious mouthfeel.

• Nutmeg: Optional but recommended. I find freshly grated nutmeg adds a warm, aromatic dimension that makes this Fail-Proof Egg Custard truly special.

Directions:

1. I start by preheating my oven to 350°F and lightly greasing an 8×8 inch baking dish.

2. In a large bowl, I whisk together 5 eggs, ½ cup sugar, 1½ teaspoons vanilla, and ½ teaspoon salt until well combined.

3. Next, I warm 4 cups of milk in a saucepan until it reaches about 180°F—warm but not boiling. I usually test with my finger—it should feel hot but not scalding.

4. This is the crucial part: I pour the warm milk into the egg mixture in a slow, steady stream while whisking constantly. This prevents the eggs from cooking and creating lumps.

5. After transferring this mixture to my greased baking dish, I sometimes sprinkle a light dusting of nutmeg on top for that classic custard look and flavor.

6. For the water bath, I place my baking dish inside a larger pan and add about an inch of hot water around it. This gentle cooking environment is what makes this Fail-Proof Egg Custard live up to its name!

7. I bake for 45-50 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.

8. Finally, I let it cool slightly before serving warm or refrigerating to enjoy chilled later.

how to serve Fail-Proof Egg Custard

Fail-Proof Egg Custard can be served in individual dishes or scooped out from a larger dish. It’s delicious on its own but can also be topped with whipped cream, fresh fruit, or a sprinkle of cinnamon for extra flavor. Serve it warm for a cozy dessert or chilled for a refreshing treat.

how to store Fail-Proof Egg Custard

To store leftover custard, let it cool completely and cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you prefer to enjoy it later, you can also freeze it, but the texture may change slightly once thawed.

tips to make Fail-Proof Egg Custard

• Make sure to whisk the egg mixture well for a smooth custard.
• Be careful when adding the hot milk; pouring it too quickly can cook the eggs and lead to lumps.
• Always use a water bath to maintain an even cooking temperature and prevent the custard from cracking.
• If you want to experiment, try adding different flavorings such as almond extract or citrus zest for a twist.

variation

You can easily turn Fail-Proof Egg Custard into a chocolate custard by adding unsweetened cocoa powder or melted chocolate into the egg mixture. Just be sure to adjust the sugar to balance the bitterness.

FAQs

1. Can I use low-fat milk for this recipe?
Yes, you can use 2% milk, but whole milk will give you a richer, creamier custard.

2. What should I do if my custard is lumpy?
If you notice lumps, you can strain the mixture through a fine mesh sieve before baking to achieve a smooth consistency.

3. How do I know when the custard is done baking?
The edges should be set, and the center should still have a slight jiggle when gently shaken. It will continue to firm up as it cools.

Fail-Proof Egg Custard

A classic, simple, and delicious dessert that can be enjoyed warm or chilled. Perfect for beginners and made with basic ingredients.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 pieces Eggs Use room temperature for best results.
• 0.5 cup Sugar Adjust slightly to taste.
• 1.5 teaspoons Vanilla Use real vanilla extract for best flavor.
• 0.5 teaspoon Salt Enhances sweetness and balances flavors.
• 4 cups Milk Whole milk is preferred for richness.
• to taste Nutmeg Optional but adds flavor.

Method

 

Preparation

1. Preheat the oven to 350°F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, whisk together the eggs, sugar, vanilla, and salt until well combined.
3. Warm the milk in a saucepan until it reaches about 180°F—warm but not boiling.

Mixing

1. Pour the warm milk into the egg mixture in a slow, steady stream while whisking constantly.
2. Transfer the mixture to the greased baking dish and sprinkle a light dusting of nutmeg on top.

Cooking

1. Place the baking dish inside a larger pan and add about an inch of hot water around it.
2. Bake for 45-50 minutes until the edges are set but the center still jiggles slightly when gently shaken.

Serving

1. Let the custard cool slightly before serving warm or refrigerating to enjoy chilled later.

Notes

Make sure to whisk the egg mixture well for a smooth custard. Always use a water bath to maintain an even cooking temperature. Experiment with different flavorings for variety.