This old-fashioned vanilla custard is smooth, creamy, and lightly sweet. It’s made from just a few pantry staples, baked gently in a water bath for that perfectly tender texture.
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups whole milk
- Ground nutmeg (for garnish)
- Optional: whipped cream or fresh berries for serving
Instructions
1. Preheat the oven
- Set oven to 325°F (165°C).
- Place six 6-ounce custard cups inside a deep 9×13-inch baking dish.
2. Make the custard mixture
- In a medium bowl, whisk together eggs, sugar, salt, and vanilla until smooth.
- Heat milk in a saucepan over medium heat until warm (about 120°F / 49°C), but do not boil.
- Slowly whisk the warm milk into the egg mixture, stirring constantly so the eggs don’t scramble.
3. Fill and prepare for baking
- Divide the custard mixture evenly among the cups.
- Sprinkle lightly with nutmeg.
- Pour hot water into the outer baking dish until it reaches halfway up the sides of the custard cups.
4. Bake
- Bake for 45–50 minutes, or until the custard is just set in the center and has a slight jiggle.
- Remove cups from the water bath and place on a wire rack to cool.
5. Chill and serve
- Refrigerate for at least 2 hours before serving.
- Garnish with whipped cream or fresh berries if desired.
Tips & Variations
- Temperature control: Warm milk blends better without cooking the eggs.
- Spice swap: Try cinnamon or cardamom instead of nutmeg for a twist.
- Serving idea: Top with caramel sauce or fresh fruit for extra flavor.
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