Fail-Proof Egg Custard
Perfectly smooth, velvety custard every time—an easy, classic dessert with simple pantry ingredients.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 2 hours hrs 50 minutes mins
Servings 6
Calories 200 kcal
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)
- 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
Preheat oven to 325°F (160°C). Line roasting pan with a kitchen towel.
Heat milk gently until steaming (120–140°F); don’t boil. Set aside.
In bowl, whisk eggs, sugar, salt, and vanilla.
Slowly temper eggs by whisking in hot milk gradually.
Strain mixture into a bowl for smoothness.
Divide custard among ramekins. Place in roasting pan, add hot water halfway up sides.
Bake 30–40 mins until edges set but center slightly jiggles. Cool completely, then chill at least 2 hrs.
Garnish with nutmeg. Serve chilled.
Store refrigerated up to 3 days. Not suitable for freezing.
Use a thermometer (170–175°F internal) for foolproof results.