Fail-Proof Egg Custard (Print Version)
# Ingredients:
01 -
5 large eggs
02 -
1/2 cup granulated sugar
03 -
1 1/2 teaspoons pure vanilla extract
04 -
1/2 teaspoon salt
05 -
4 cups whole milk or 2% milk
06 -
Ground nutmeg for topping (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
02 -
In a large mixing bowl, beat together the eggs, sugar, vanilla extract, and salt until the mixture is smooth and the sugar has completely dissolved.
03 -
In a small saucepan, heat the milk to approximately 180°F (82°C), just before it begins to simmer. Do not allow the milk to boil.
04 -
Slowly pour the hot milk into the egg mixture in a thin stream while continuously whisking to temper the eggs. Whisk for an additional minute after fully combined to ensure proper incorporation.
05 -
Pour the custard mixture into the greased baking dish. If desired, lightly dust the top with ground nutmeg.
06 -
Place the custard-filled dish into a larger baking dish. Add hot water to the larger dish to create a water bath about 1 inch deep, being careful not to splash water into the custard.
07 -
Carefully transfer to the preheated oven. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean. The custard should still have a slight jiggle.
08 -
Remove from the oven and allow to cool slightly. Serve warm or chilled, optionally topped with whipped cream or fresh fruit. Refrigerate any leftovers.
# Notes:
01 -
Tempering the eggs properly is crucial to prevent curdling in the custard.
02 -
The water bath ensures gentle, even cooking for the perfect silky texture.
03 -
Custard is done when it has a slight jiggle but a knife inserted comes out clean.