Easy Fail-Proof Egg Custard Recipe | Classic Creamy Dessert
Smooth, creamy, and perfectly set every time — this Fail-Proof Egg Custard is a timeless dessert that’s simple yet elegant. Made with eggs, milk, sugar, and a touch of vanilla, it’s baked to silky perfection and delivers comfort in every spoonful.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine sieve
- Ramekins (ceramic or glass)
- Deep baking pan
- Kettle (for hot water bath)
Ingredients
- 4 large eggs
- 2 cups whole milk (or 1 cup milk + 1 cup cream for richness)
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- Freshly grated nutmeg (optional, for garnish)
- Optional toppings: berries, caramel drizzle, or brûléed sugar
Instructions
- Prep oven: Preheat to 160–165°C (325°F). Boil water for bain-marie.
- Warm dairy: Heat milk/cream with sugar until just steamy.
- Whisk eggs: In a bowl, whisk eggs with vanilla and salt.
- Temper: Slowly pour warm dairy into eggs while whisking to avoid scrambling.
- Strain: Pass mixture through a fine sieve for smooth texture.
- Bake: Divide custard into ramekins. Place ramekins in a deep baking pan and add hot water halfway up the sides.
- Cook: Bake 30–40 minutes until edges are set and center jiggles slightly.
- Cool: Remove from water bath, cool to room temperature, then chill 2–4 hours.
- Serve: Garnish with nutmeg or berries.
Notes
- Make-ahead: Chill custards uncovered until cool, then cover and refrigerate for up to 3 days.
- Storage: Best served cold or at room temperature; freezing not recommended.
- Reheating: Avoid microwaving—serve chilled or gently warmed to room temp.
- Common mistakes: High oven temp (curdling), skipping water bath (rubbery texture), overbaking (grainy custard).
- Variations: Add citrus zest, spices, caramel, coffee, or chocolate for flavor twists.
- Pairings: Serve with berries, biscotti, or caramel drizzle; pair with dessert wine or herbal tea.