Silky, smooth, and delightfully simple, baked vanilla custard is a timeless dessert that always impresses. This classic treat combines a creamy texture with the warm, comforting flavor of vanilla, making it perfect for any occasion.
Whether you’re serving it at a dinner party or enjoying a quiet evening indulgence, this recipe guarantees delicious results with minimal effort. Let’s dive into this effortless and elegant dessert!
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon (optional, for topping)
Instructions
Step 1: Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease four 6-ounce ramekins or custard cups and place them in a deep baking dish.
Step 2: Mix the Custard: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined. Heat the milk in a small saucepan over medium heat until it’s warm but not boiling. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
Step 3: Strain and Pour: Strain the custard mixture through a fine mesh sieve to remove any lumps for a smooth texture. Evenly divide the mixture among the prepared ramekins.
Step 4: Create a Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring it reaches halfway up their sides. This water bath helps the custard cook evenly.
Step 5: Bake and Chill: Bake for 40–50 minutes, or until the custard is set but still jiggles slightly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Tips and Serving Suggestions
For a velvety texture: Always strain the custard before baking to remove any lumps.
Experiment with flavors: Add a touch of almond extract or grated orange zest for a twist.
Serving ideas: Top with a dollop of whipped cream, fresh berries, or a drizzle of caramel sauce for an extra layer of indulgence.
Storage: Keep leftover custards covered in the refrigerator for up to 3 days.
This baked vanilla custard is a foolproof recipe that transforms simple ingredients into a luxurious dessert. Serve it as-is or dress it up for a special occasion—you can’t go wrong!
Baked Vanilla Custard
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon optional, for topping
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease four 6-ounce ramekins or custard cups and place them in a deep baking dish.
- Step 2: Mix the Custard: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined. Heat the milk in a small saucepan over medium heat until it’s warm but not boiling. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
- Step 3: Strain and Pour: Strain the custard mixture through a fine mesh sieve to remove any lumps for a smooth texture. Evenly divide the mixture among the prepared ramekins.
- Step 4: Create a Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring it reaches halfway up their sides. This water bath helps the custard cook evenly.
- Step 5: Bake and Chill: Bake for 40–50 minutes, or until the custard is set but still jiggles slightly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
