Ingredients
- Eggs (5): I always use room temperature eggs for the smoothest result. The proteins in eggs are what gives custard its structure.
- Sugar (½ cup): Just enough to sweeten without overpowering. I’ve found this amount perfect, but you can adjust slightly to taste.
- Vanilla (1½ teaspoons): Real vanilla extract makes a noticeable difference here. I splurge on the good stuff for this recipe.
- Salt (½ teaspoon): Don’t skip this! Salt enhances the sweetness and balances flavors.
- Milk (4 cups): I prefer whole milk for richness, but 2% works nearly as well. The fat content helps create that luxurious mouthfeel.
- Nutmeg: Optional but recommended. I find freshly grated nutmeg adds a warm, aromatic dimension that makes this Fail-Proof Egg Custard truly special.
Instructions
- I start by preheating my oven to 350°F and lightly greasing an 8×8 inch baking dish.
- In a large bowl, I whisk together 5 eggs, ½ cup sugar, 1½ teaspoons vanilla, and ½ teaspoon salt until well combined.
- Next, I warm 4 cups of milk in a saucepan until it reaches about 180°F—warm but not boiling. I usually test with my finger—it should feel hot but not scalding.
- This is the crucial part: I pour the warm milk into the egg mixture in a slow, steady stream while whisking constantly. This prevents the eggs from cooking and creating lumps.
- After transferring this mixture to my greased baking dish, I sometimes sprinkle a light dusting of nutmeg on top for that classic custard look and flavor.
- For the water bath, I place my baking dish inside a larger pan and add about an inch of hot water around it. This gentle cooking environment is what makes this Fail-Proof Egg Custard live up to its name!
- I bake for 45-50 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
- Finally, I let it cool slightly before serving warm, or refrigerate to enjoy chilled later.
Notes
- The water bath is non-negotiable—it prevents curdling and ensures even cooking.
- I never rush the baking process. The slow, gentle cooking is what creates that perfect texture.
- The custard will continue to set as it cools, so I remove it from the oven when the center is still a bit jiggly.
- A thin knife inserted 1 inch from the edge should come out clean when it’s done.
- I avoid opening the oven door during the first 30 minutes of baking to maintain even temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 of the recipe
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg