Old fashioned egg custard is such a simple yet elegant dessert. This baked custard is silky smooth, creamy perfection.
If you love a creamy dessert you might also enjoy Robert Redford Dessert and Yum Yum Pie.
This custard recipe is one that brings back memories for me. It’s something that my Nana would make when we were growing up. Even though this dessert doesn’t require many ingredients, there are a few tips to ensure a smooth consistency every time.
What is custard?
Custard is something typically made with eggs, milk and sugar. It usually has a thicker consistency than pudding and uses egg as the thickening agent.
Ingredients needed: Eggs, flour, milk, vanilla, sugar
How to make old fashioned egg custard
- This first step, scalding the milk, might not necessarily be “necessary” but it is the traditional way.
How to scald milk
- Pour milk into a saucepan. Turn heat to medium and stir the milk until the temperature reaches 180 degrees F. If you don’t have a thermometer, watch for tiny bubbles to form around the edges. (Make sure to constantly stir to prevent film forming on top of milk.) Remove from heat.
- Whisk together eggs first. I like to beat them for at least one minute. Then whisk in sugar, vanilla, cinnamon and salt.
- Slowly whisk in warmed milk to the egg mixture while continuously whisking. Keep slowing adding milk until all incorporated.
- Pour the mixture through a strainer to get out any unwanted lumps.
- Divide the mixture into 4 ramekins and place them in a 9×13 pan.
- Pour 3 cups of warm water into the pan, around the ramekins.
- Bake at 350 degrees F for 40 minutes.
- Remove from oven and carefully remove the ramekins from the water bath. Let them cool on the counter. Optional to dust with powdered sugar, nutmeg or cinnamon. Serve warm or cool in the refrigerator.
Cooks Tips:
- Be sure not to overheat the milk.
- Slowly add warmed milk into egg mixture. If you add to fast it could cause eggs to curdle.
- Pouring through the strainer helps remove any possible cooked egg or lumps.
- These can be served warmed but I prefer mine chilled. Let them completely cool and then place in the refrigerator.
Why is my egg custard watery?
If the eggs become too hot from a temperature that is too high weeping can occur. Cooking this custard in a water bath helps to bake them gently and evenly.
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When I make this dish I use four of these ramekins.
Easy Old Fashioned Custard
Little pots of deliciousness bests describes this dessert. Garnish with a few pieces of slices strawberries and mint for an added touch of color.
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**If you have made this recipe, please leave a comment and star rating below.
Egg Custard
Ingredients
- 2 eggs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon all purpose flour
- 1/2 teaspoon vanilla
- 1.5 cups milk
- Optional: powdered sugar, nutmeg, cinnamon for dusting
Instructions
- Heat oven to 350 degrees F.
- Beat eggs until creamy with a whisk for about a minute.
- Whisk in flour, sugar, salt, vanilla.
- Pour milk into a saucepan and turn heat to medium. Stir until milk reaches 180 degrees F or bubbles starting forming around the edge of pan.
- Slowly pour a splash of the milk into egg mixture and whisk. Continue slowly whisking in milk until all is combined.
- Pour milk and egg mixture through a strainer into another bowl. Divide the mixture into 4 ramekins and place them in a 9x13 baking dish.
- Pour 3 cups of warm water into the baking dish around the ramekins.
- Bake 40-50 minutes. Remove from oven and then carefully remove ramekins from baking pan. Optional-Dust with nutmeg, powdered sugar or cinnamon
Notes
- Be sure not to overheat the milk.
- Slowly add warmed milk into egg mixture. If you add to fast it could cause eggs to curdle.
- Pouring through the strainer helps remove any possible cooked egg or lumps.
- These can be served warmed but I prefer mine chilled. Let them completely cool and then place in the refrigerator.
Nutrition
Eden
This was so good! Perfect for spring too!
katerina @ diethood.com
Nothing beats a classic! This looks incredibly delicious!
Kristyn
Such a classic, creamy dessert! Thanks for the great tips..you make it seem super easy 🙂