Description
This Easy Fail Proof Egg Custard recipe delivers a creamy, comforting dessert that’s perfect for sweet moments. Silky smooth and subtly sweet, this classic custard is simple to prepare and baked gently in a water bath to achieve a tender texture.
Ingredients
Scale
Custard Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for slow, even baking of the custards.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until the mixture is smooth and slightly pale, ensuring the sugar is well incorporated.
- Add Dairy and Flavoring: Pour in the milk, heavy cream, and vanilla extract, then mix gently but thoroughly to combine all ingredients evenly without creating bubbles.
- Prepare Custard Cups: Pour the custard mixture evenly into individual custard cups or ramekins, distributing the mixture as uniformly as possible.
- Set up Water Bath: Place the filled custard cups in a deep baking dish or roasting pan. Carefully pour hot water into the dish until it reaches about halfway up the sides of the cups, creating a bain-marie to gently cook the custards.
- Bake the Custards: Bake in the preheated oven for 40 to 50 minutes, or until the custards are just set but still slightly jiggly in the center when gently shaken.
- Cool Before Serving: Remove the custards from the water bath and allow them to cool to room temperature. Refrigerate for a few hours if a chilled dessert is preferred before serving.
Notes
- Using a water bath prevents the custard from curdling and ensures a smooth texture.
- The custard is done when it’s set around the edges but slightly wobbly in the center.
- For a richer custard, you can substitute part of the milk with more heavy cream.
- Vanilla extract can be replaced with vanilla bean paste for a more intense vanilla flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
