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Classic Baked Vanilla Custard Recipe

A single serving of creamy vanilla baked custard in a white ramekin, topped with sprinkled cinnamon.
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Make a smooth, creamy baked vanilla custard using a simple water bath technique. This recipe focuses on achieving a perfect, tender set for a traditional dessert.

Ingredients

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  • 4 large whole eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Pinch of freshly grated nutmeg for topping (optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 1.5-quart baking dish or several 6-ounce ramekins inside a larger roasting pan.
  2. In a medium bowl, whisk together the whole eggs, egg yolks, sugar, and salt until the mixture is just combined and the sugar begins to dissolve. Do not over-whisk to avoid incorporating too much air.
  3. In a saucepan, gently heat the whole milk and heavy cream over medium heat until small bubbles form around the edges. Do not let it boil. Remove from heat.
  4. Slowly pour the warm milk mixture into the egg mixture while continuously whisking. This slow addition tempers the eggs, preventing scrambling.
  5. Stir in the vanilla extract.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any chalazae or unmixed bits, which helps create a smoother texture.
  7. Pour the strained custard evenly into the prepared baking dish or ramekins.
  8. Carefully pour hot water into the roasting pan, surrounding the custard dish(es), until the water reaches halfway up the sides of the custard containers. This water bath is essential for even baking.
  9. Bake for 45 to 60 minutes. The custard is done when the edges are set but the center still jiggles slightly when gently nudged. A knife inserted near the edge should come out mostly clean.
  10. Carefully remove the custard from the water bath using tongs or by sliding the pan onto a heat-safe surface. Let it cool on a wire rack to room temperature.
  11. Chill the baked custard in the refrigerator for at least 4 hours, or preferably overnight, before serving. Sprinkle with nutmeg just before serving if desired.

Notes

  • For the best texture, do not skip the water bath (Bain-Marie); it regulates the oven temperature around the custard.
  • If you prefer a richer custard, substitute half of the whole milk with additional heavy cream.
  • To test for doneness without a jiggle test, insert a thin knife about one inch from the edge; if it comes out clean, it is set.
  • This simple baked custard recipe is excellent served chilled, or you can gently warm individual portions before serving.

Nutrition

Find it online: https://www.purecookingjoy.com/vanilla-baked-custard-recipe/

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