Egg custard is one of those classic desserts that never goes out of style. Its creamy texture and delicate sweetness make it a comforting finish to any meal. Whether you're serving it at a family gathering or simply treating yourself, it never fails to satisfy.
Whole milk is the base of our custard, providing richness and a smooth texture. The fat content is just right to give the custard a creamy finish without being too heavy.
Eggs are the star of the show, acting as the primary thickener. They help the custard set up properly while giving it that beautifully silky consistency.
Granulated sugar sweetens the custard just enough to bring out the other flavors without overpowering them.
A touch of vanilla extract enhances the custard with a warm, aromatic note, making it feel extra special.
Salt might seem like a small addition, but it works wonders in balancing the sweetness and enhancing the overall flavor profile.
Finally, a sprinkle of ground nutmeg on top adds a delightful aromatic finish that's both subtle and inviting.
This egg custard pairs beautifully with fresh berries or a dollop of whipped cream. For a more indulgent treat, try drizzling a bit of caramel sauce over the top. If you're feeling adventurous, a few shavings of dark chocolate add a lovely contrast.
Start by preheating your oven to 325°F (165°C). You want it nice and hot when the custard goes in to ensure even cooking. In a saucepan, gently heat 2 cups of whole milk over medium heat until it just starts to simmer. Keep an eye on it — you don't want it to boil over.
While the milk is heating, grab a mixing bowl and whisk together 3 large eggs, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix until everything is well combined and the sugar has dissolved.
Once your milk is ready, slowly pour it into the egg mixture, whisking constantly. This gradual approach prevents the eggs from scrambling. Make sure it's all incorporated smoothly.
Transfer your custard mixture into a baking dish or divide it among individual ramekins. Place them in a larger baking pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of your dish or ramekins. This water bath helps the custard cook gently and evenly.
Slide the whole setup into your preheated oven and let it bake for 45-50 minutes. You’ll know it’s done when a knife inserted into the center comes out clean. Once baked, remove them from the oven and allow to cool. You can refrigerate before serving if you prefer it chilled.
Just before serving, sprinkle a bit of ground nutmeg on top for that classic touch. Enjoy!
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