Go Back

Fail-Proof Egg Custard

Perfectly smooth, velvety custard every time—an easy, classic dessert with simple pantry ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings: 6
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 500 ml whole milk (or half-and-half)
  • 3 large eggs
  • ½ cup 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground nutmeg optional garnish

Equipment

  • Medium saucepan
  • whisk
  • Large mixing bowl
  • Fine mesh strainer (optional but recommended)
  • 4–6 oven-safe ramekins or custard cups
  • Roasting pan (for the water bath)
  • Oven-safe kitchen towel (optional, to stabilize ramekins)

Method
 

  1. Preheat oven to 325°F (160°C). Line roasting pan with a kitchen towel.
  2. Heat milk gently until steaming (120–140°F); don’t boil. Set aside.
  3. In bowl, whisk eggs, sugar, salt, and vanilla.
  4. Slowly temper eggs by whisking in hot milk gradually.
  5. Strain mixture into a bowl for smoothness.
  6. Divide custard among ramekins. Place in roasting pan, add hot water halfway up sides.
  7. Bake 30–40 mins until edges set but center slightly jiggles. Cool completely, then chill at least 2 hrs.
  8. Garnish with nutmeg. Serve chilled.

Notes

Store refrigerated up to 3 days. Not suitable for freezing.
Use a thermometer (170–175°F internal) for foolproof results.