Easy Egg Custard
A silky smooth classic egg custard made with whole milk, eggs, and vanilla, delicately spiced with nutmeg. This creamy dessert is baked in a water bath until perfectly set.
Ingredients
- •2 cups whole milk
- •2 whole eggs (preferably free-range)
- •2 whole egg yolks
- •⅓ cup sugar
- •1 teaspoon vanilla extract
- •¼ teaspoon nutmeg
Cooking Instructions
- 1.
1. Preheat oven to 300°F.
5 min
- 2.
2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
2 min
- 3.
3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
8 min
- 4.
4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
3 min
- 5.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
2 min
- 6.
6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
5 min
- 7.
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
2 min
- 8.
8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
35 min
- 9.
9. Let the custard cool in the water bath for about 2 hours before serving.
120 min
