Easy Egg Custard
Easy Egg Custard is a smooth, creamy, and comforting dessert that’s simple to make with just a few staple ingredients.
With a delicate balance of sweetness and a hint of vanilla, this custard is baked to perfection, creating a soft, silky texture.
Whether served warm or chilled, it’s a timeless treat that brings a touch of nostalgia to the table.
Why You’ll Love This Recipe:
People will love this Easy Egg Custard because of its rich, velvety texture and classic homemade flavor.
It’s a simple yet elegant dessert that’s not overly sweet, making it perfect for any occasion.
The warm vanilla aroma and the subtle hint of nutmeg add a cozy touch, while the smooth, creamy consistency makes each bite irresistible.
Plus, it’s easy to prepare with just a few basic ingredients!
Key Ingredients:
Eggs – The base of the custard, providing richness and structure.
Sugar – Adds the perfect amount of sweetness to balance the flavors.
Vanilla Extract – Enhances the custard with a warm, aromatic flavor.
Milk – Creates the creamy, smooth texture; whole milk is best for richness.
Nutmeg – A classic topping that adds warmth and depth to the dessert.
Easy Egg Custard
Ingredients
5 large eggs
½ cup sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 cups 2% or whole milk
Ground nutmeg for topping
Instructions
Set your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large bowl, whisk the eggs, sugar, vanilla extract, and salt until fully blended.
Warm the milk in a saucepan over medium heat until it reaches around 180°F—just before simmering. Avoid boiling.
Slowly add the heated milk into the egg mixture, whisking continuously to prevent the eggs from curdling. Stir for another minute once combined.
Pour the mixture into the greased baking dish and sprinkle nutmeg evenly over the surface.
Place the baking dish inside a larger pan, then carefully pour hot water into the outer pan until it reaches about 1 inch up the sides. This water bath ensures even cooking.
Bake for 45–50 minutes, or until a knife inserted in the center comes out clean. The custard should be set but slightly jiggly in the middle.
Let it cool slightly before serving warm, or refrigerate for a chilled dessert. Enjoy as is, or top with whipped cream, fruit, or extra spices. Store leftovers in the fridge.
Notes:
Use Whole Milk for Creaminess – While 2% milk works, whole milk gives a richer texture.
Prevent Curdling – Slowly add the warm milk to the egg mixture while whisking constantly.
Water Bath is Essential – This helps the custard bake evenly and prevents cracking.
Check for Doneness – The center should jiggle slightly but not be runny. A knife inserted should come out clean.
Chilling Enhances Flavor – Letting the custard cool in the fridge deepens its flavors and improves texture.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~180 | Protein: ~8g | Carbohydrates: ~20g | Sugars: ~18g | Fat: ~7g | Saturated Fat: ~3.5g | Cholesterol: ~140mg | Sodium: ~260mg | Calcium: ~150mg
Frequently Asked Questions:
Why is my custard not setting properly?
If your custard is too runny, it may need more baking time.
Ensure your oven is at the correct temperature (350°F) and bake until a knife inserted in the center comes out clean.
The water bath helps cook it evenly.
How do I prevent my custard from curdling?
Curdling happens when the eggs cook too fast.
To prevent this, slowly pour the hot milk into the egg mixture while whisking constantly.
Also, avoid baking at too high a temperature.
Can I make this custard ahead of time?
Yes! This custard can be made a day in advance and stored in the refrigerator.
Cover it to prevent it from absorbing any odors.
Can I use a different type of milk?
Whole milk works best for a rich texture, but you can use 2% milk.
Avoid skim milk, as it may make the custard too thin.
You can also try using half-and-half for a creamier result.
Can I add extra flavors to this custard?
Absolutely! You can infuse the milk with cinnamon, nutmeg, or even a splash of rum extract for added depth of flavor.
A caramel drizzle on top also makes a delicious addition.
How do I know when the custard is fully baked?
The custard is done when a knife inserted in the center comes out clean, but the middle should still have a slight jiggle.
Overbaking can cause it to become rubbery.
Why do I need to use a water bath?
A water bath (bain-marie) ensures even cooking by preventing the edges from overcooking before the center is set.
It also helps maintain a smooth texture without curdling.
Can I use an electric mixer to combine the ingredients?
It’s best to whisk the ingredients by hand to avoid incorporating too much air, which can cause the custard to become foamy instead of creamy.
What should I do if my custard has lumps?
Lumps usually occur if the milk is too hot when added to the eggs.
Strain the mixture through a fine-mesh sieve before baking to remove any curdled bits.
How can I make individual servings instead of a large dish?
You can divide the mixture into ramekins and bake them in a water bath.
The baking time may be shorter, around 30–35 minutes, so check for doneness earlier.