Baked custard is one of those timeless desserts that proves simple ingredients can create something truly magical. This velvety smooth pudding is made from just eggs, milk, sugar, and vanilla, gently baked in a water bath until it sets into a delicate, spoonable texture that melts on your tongue. Unlike stovetop custards that require constant stirring, baked custard is wonderfully hands-off once it goes into the oven. The result is a comforting dessert with a subtle sweetness and pure, clean flavor that showcases the quality of your ingredients. Served warm or chilled, plain or topped with fresh fruit, caramel, or a sprinkle of nutmeg, baked custard is the kind of dessert that feels both nostalgic and sophisticated. It’s perfect for quiet weeknight dinners, special occasions, or anytime you want something sweet that’s not overly rich or complicated.
Serving Quantity: 6 servings
Cooking Time: 1 hour (plus cooling time)
1. Ingredients
- 4 large eggs
- 1/3 cup granulated sugar
- 3 cups whole milk
- 1 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Pinch of ground nutmeg or cinnamon (optional)
- Boiling water for water bath
- Butter for greasing
- Fresh berries for serving (optional)
- Whipped cream for serving (optional)
2. Nutrition Information Per Serving
- Calories: 155
- Protein: 7g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 0g
- Sodium: 150mg
3. Preheat the Oven
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature is important for gentle, even cooking that prevents the custard from curdling or developing a grainy texture. Position the oven rack in the center for the most even heat distribution.
4. Prepare the Baking Dishes
Lightly butter six individual ramekins or custard cups, each holding about 6 ounces. You can also use one large baking dish if you prefer family-style custard, though individual portions are traditional and elegant. Buttering prevents sticking and makes serving easier. Place the prepared ramekins in a large roasting pan or baking dish with high sides. This will be your water bath.
5. Heat the Milk
Pour the milk into a medium saucepan and place over medium heat. Warm the milk until it’s hot but not boiling, with small bubbles forming around the edges. This takes about 5 to 7 minutes. Heating the milk helps it incorporate smoothly with the eggs and shortens the baking time. Don’t let it boil or it will form a skin on top. Remove from heat once hot.
6. Whisk the Eggs
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly pale. You don’t need to beat them until fluffy, just whisk until the sugar dissolves and everything is smooth. The mixture should be uniform with no streaks of egg white visible. Add the salt and vanilla extract, whisking to combine.
7. Temper the Eggs
This step is crucial to prevent scrambled eggs. While whisking the egg mixture constantly, slowly pour in about half a cup of the hot milk in a thin, steady stream. This gradually raises the temperature of the eggs without cooking them. Keep whisking as you add the milk. Once that first half cup is incorporated, continue adding the rest of the hot milk in a slow, steady stream while whisking continuously.
8. Strain the Mixture
Pour the custard mixture through a fine-mesh strainer set over a large measuring cup or bowl with a spout. This removes any bits of cooked egg, chalazae from the eggs, or other lumps that would create an imperfect texture. Straining ensures your custard will be silky smooth. Use a spoon to press the mixture through if needed.
9. Pour Into Ramekins
Carefully pour or ladle the strained custard mixture into your prepared ramekins, dividing it evenly among them. Fill each ramekin almost to the top, leaving just a quarter inch of space. If you see any bubbles on the surface, gently skim them off with a spoon or pop them by running a kitchen torch quickly over the surface.
10. Add Nutmeg
If using nutmeg or cinnamon, lightly sprinkle a tiny pinch over the top of each custard. The spice should be barely visible, just enough to add subtle warmth and aroma. Don’t use too much or it will overpower the delicate custard flavor. This step is traditional but completely optional.
11. Prepare the Water Bath
Place the roasting pan with the filled ramekins on the pulled-out oven rack. Carefully pour boiling water into the roasting pan, being very careful not to splash any water into the custards. The water should come about halfway up the sides of the ramekins. This water bath, called a bain-marie, insulates the custards and ensures gentle, even cooking that prevents curdling.
12. Bake the Custards
Carefully slide the oven rack back in, trying not to slosh the water. Bake for 35 to 45 minutes for individual custards, or 50 to 60 minutes for one large custard. The exact time depends on the depth of your dishes. The custards are done when the edges are set but the centers still jiggle slightly when gently shaken, like soft gelatin. The center should not be liquid.
13. Test for Doneness
To test, gently shake one of the ramekins. The custard should wobble as a whole unit, not have liquid waves on the surface. You can also insert a knife about an inch from the edge. It should come out clean. Don’t insert the knife in the center as the custard continues cooking from residual heat. Slightly underbaked is better than overbaked, which becomes grainy.
14. Remove From Water Bath
Once done, carefully remove the roasting pan from the oven. Let the custards sit in the hot water bath for 5 minutes. This allows them to continue cooking gently from the residual heat. After 5 minutes, use tongs or a kitchen towel to carefully lift each ramekin out of the hot water and place them on a wire cooling rack.
15. Cool the Custards
Let the custards cool on the rack for about 30 minutes at room temperature. They’ll continue to set as they cool. After cooling to room temperature, you can serve them warm, or cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight to serve them chilled. Most people prefer baked custard chilled.
16. Serve
Baked custard can be served right in the ramekins, which is the traditional and easiest method. Simply place each ramekin on a small dessert plate with a spoon. Alternatively, to unmold them, run a thin knife around the inside edge of each ramekin, place a serving plate on top, and quickly invert. The custard should slide out. This works best when the custards are thoroughly chilled.
17. Garnish and Enjoy
Serve the custards plain to appreciate their pure, delicate flavor, or top with fresh berries, a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of toasted nuts. Each bite should be silky smooth, subtly sweet, and comforting.
18. Tips for Success
Whole milk is essential for rich, creamy custard. Don’t use low-fat or skim milk as they won’t create the proper texture. For even richer custard, replace half a cup of the milk with heavy cream. Tempering the eggs by slowly adding hot liquid while whisking is crucial. If you add the hot milk too quickly, you’ll cook the eggs and end up with scrambled eggs in your custard. Take your time with this step. Straining the mixture is not optional if you want perfectly smooth custard. It catches any bits that would create an unpleasant texture. Always strain even if the mixture looks perfectly smooth. The water bath is essential for gentle, even cooking. Without it, the edges will overcook and become rubbery while the center stays liquid. The water insulates the custard from direct heat. Don’t overbake. Slightly underdone custard will continue setting as it cools and will be smooth and creamy. Overbaked custard becomes grainy and can even curdle. Look for that slight jiggle in the center. Room temperature eggs mix more smoothly into the batter than cold eggs. Take them out of the refrigerator 30 minutes before making custard. Fresh, high-quality eggs make a noticeable difference since they’re a primary ingredient. Farm-fresh eggs with bright orange yolks create the most beautiful golden custard. Pure vanilla extract is worth the extra cost for this simple dessert. Imitation vanilla has a harsh, artificial taste that’s especially noticeable in delicate custards. For vanilla bean custard, split a vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk as it heats. Remove the pod before straining. The tiny black specks are beautiful. Different flavorings work wonderfully. Try almond extract instead of vanilla, or add lemon zest to the milk as it heats. Coffee custard is delicious too, just dissolve a tablespoon of instant espresso powder in the hot milk. Individual ramekins are traditional and elegant, but you can bake this in one large dish. A 1 and a half quart baking dish works perfectly. Just increase the baking time to 50 to 60 minutes. If you don’t have ramekins, use oven-safe teacups or small bowls. Just make sure they can withstand the heat and water bath. Custard keeps well covered in the refrigerator for up to three days. The texture actually improves after a day as the flavors meld. For caramel custard or flan, add caramelized sugar to the bottom of each ramekin before adding the custard mixture. When unmolded, the caramel creates a beautiful sauce. Some recipes add a tablespoon of cornstarch for insurance against curdling. This isn’t traditional but can help beginners achieve foolproof results. If your custard curdles despite your best efforts, blend it smooth with an immersion blender before baking. This can save the texture. The nutmeg or cinnamon topping is traditional in many cultures. In Latin America, cinnamon is more common. In Europe, nutmeg is classic. Both are delicious. Serve custard for dessert, but it also makes a lovely breakfast or brunch dish. The subtle sweetness and protein-rich eggs make it surprisingly appropriate for morning meals. For special occasions, serve custard in vintage teacups and saucers for an elegant afternoon tea presentation.
