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Fail-Proof Classic Baked Egg Custard: Achieve Silky Smooth Texture

Close-up of a perfect silky egg custard in a white ramekin with a torched, caramelized sugar top.
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This recipe shows you how to make a truly fail-proof classic egg custard. You will achieve a silky, creamy, old-fashioned dessert texture every time by using simple ingredients and the correct baking method.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Bring a kettle of water to a boil for the water bath.
  2. Lightly grease a 1.5-quart baking dish or six 6-ounce ramekins.
  3. In a large bowl, whisk the eggs gently until just combined. Do not over-whisk; you want to avoid incorporating too much air.
  4. Whisk in the sugar, salt, and nutmeg until the sugar mostly dissolves.
  5. In a separate saucepan, warm the milk and heavy cream over medium heat until steam rises, but do not let it boil.
  6. Slowly pour the warm milk mixture into the egg mixture while whisking constantly and gently. This tempering step prevents the eggs from scrambling.
  7. Stir in the vanilla extract.
  8. Strain the custard mixture through a fine-mesh sieve into a measuring cup with a spout. This removes any chalazae or small bits of cooked egg, ensuring a silky smooth dessert.
  9. Place the baking dish or ramekins into a large roasting pan. Pour the strained custard mixture into the prepared dishes.
  10. Carefully pour the boiling water into the roasting pan until the water reaches halfway up the sides of the custard dishes. This water bath is the secret to custard without cracking.
  11. Bake for 45 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently nudged. For ramekins, check around 40 minutes.
  12. Carefully remove the dishes from the water bath using tongs. Let them cool completely on a wire rack.
  13. Chill the egg custard in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a truly fail proof dessert, never let the milk mixture boil; warmth is enough to incorporate it smoothly.
  • If you skip the water bath, you risk curdling or cracking the surface of your homemade creamy custard.
  • For an old fashioned custard pie filling, pour this mixture into a pre-baked pie crust before baking.

Nutrition

Find it online: https://kitchenican.com/fail-proof-classic-egg-custard-silky-smooth/