Classic Vanilla Baked Custard
Ingredients
Ingredient
Amount
Whole milk
3 cups
Large eggs
4
Granulated sugar
3/4 cup
Pure vanilla extract
1 tablespoon
Salt
1/2 teaspoon
Ground nutmeg
For topping
Butter
For greasing
Instructions
Step 1: Prepare the Oven and Ramekins
Preheat the oven to 325°F (160°C). Lightly grease 6 ramekins with butter and place them in a deep baking dish or roasting pan.
Step 2: Heat the Milk
Pour the milk into a saucepan and warm it over medium heat until it is hot but not boiling. Stir occasionally and remove from heat once small bubbles appear around the edges.
Step 3: Mix the Custard Base
In a large bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth and well combined.
Step 4: Temper the Eggs
Slowly pour the warm milk into the egg mixture while whisking constantly. This gradual mixing prevents the eggs from scrambling and keeps the custard silky smooth.
Step 5: Fill the Ramekins
Pour the custard mixture evenly into the prepared ramekins. Sprinkle a light dusting of ground nutmeg on top of each one.
Step 6: Prepare the Water Bath (Bain-Marie)
Place the baking dish with the ramekins into the oven. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This gentle water bath ensures even cooking.
Step 7: Bake
Bake for 40–45 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.
Step 8: Cool and Serve
Remove the ramekins from the water bath and let them cool to room temperature. Serve warm or chilled, depending on your preference.
Tips for Perfect Custard
Do not boil the milk, or the custard may curdle.
Always whisk while adding the warm milk to avoid scrambled eggs.
The water bath is essential for a smooth, creamy texture.
You can add a little cinnamon or lemon zest for a different flavor.
