Fail-Proof Egg Custard
A timeless dessert made with simple pantry ingredients, this Fail-Proof Egg Custard is creamy, smooth, gently sweet, and lightly spiced with nutmeg. It’s nostalgic comfort in every bite — perfect served warm or chilled.
Ingredients
- 4 large eggs
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 cups milk 2% or whole
- ⅛ teaspoon ground nutmeg for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- In a large bowl, whisk the eggs, sugar, vanilla, and salt until smooth and light.
- In a small saucepan, warm the milk over medium heat until it reaches about 180°F — just before simmering.
- Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly to temper the eggs.
- Continue whisking for another minute until the custard base is smooth and creamy.
- Pour the mixture into the prepared baking dish and sprinkle nutmeg evenly over the top.
- Place the baking dish inside a larger roasting pan and add about 1 inch of hot water to create a water bath.
- Bake for 45–50 minutes, or until a knife inserted in the center comes out clean and the custard still jiggles slightly.
- Remove from the oven and carefully take the dish out of the water bath. Let cool before serving.
- Serve warm for a cozy treat or chill in the fridge for a refreshing dessert.
Notes
This custard tastes even better after chilling overnight. For dairy-free alternatives, substitute coconut milk or almond milk. Avoid boiling the milk to prevent curdling. Bake just until set — it will continue to firm up as it cools. Store covered in the refrigerator for up to 4 days.
Nutrition
Calories: 160kcalCarbohydrates: 13gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 190mgSodium: 120mgPotassium: 180mgSugar: 12gVitamin A: 300IUCalcium: 150mgIron: 0.7mg
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