Print

Fail-Proof Silky Smooth Old Fashioned Baked Egg Custard

Close-up of a creamy yellow egg custard dessert topped with a dusting of brown spice, likely cinnamon, in a white ramekin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic comfort dessert you remember. This recipe guarantees a perfectly creamy, silky smooth egg custard every time, using simple ingredients and a water bath technique to prevent cracking.

Ingredients

Scale
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 9-inch pie plate or four 6-ounce ramekins in a large baking pan.
  2. In a medium bowl, gently whisk the eggs until they are just combined. Do not incorporate too much air.
  3. Whisk in the sugar until it dissolves. Stir in the vanilla extract.
  4. Slowly pour the milk into the egg mixture while continuously whisking gently. You want a smooth, uniform liquid.
  5. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any chalazae or unmixed egg bits, which helps achieve a silky smooth dessert texture.
  6. Pour the strained custard into the prepared pie plate or ramekins.
  7. Carefully place the baking pan onto the oven rack. Pour hot water into the baking pan until the water reaches halfway up the sides of the custard dishes. This water bath technique is essential for a fail-proof, creamy custard dessert.
  8. Bake for 40 to 50 minutes for a pie, or 30 to 35 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  9. Carefully remove the custard from the water bath. Let it cool on a wire rack completely.
  10. Sprinkle the top lightly with ground nutmeg before serving. Chill for at least 4 hours before serving for the best texture.

Notes

  • For a custard pie filling, use a standard, unbaked 9-inch pie crust in place of the pie plate in step 1.
  • To check for doneness without a water bath, insert a thin knife near the edge; if it comes out clean, it is ready.
  • If you skip straining, you risk a slightly grainy texture in your homemade custard filling.

Nutrition

Find it online: https://miameal.com/silky-smooth-old-fashioned-egg-custard-recipe/