Classic Baked Egg Custard is smooth, sweet, and gently spiced—a nostalgic dessert that wraps you in comfort with every bite. With a creamy texture and delicate vanilla flavor, this old-fashioned treat is made from just a few pantry staples. Whether served warm or chilled, it’s the perfect simple dessert for any occasion.
Table of Contents
Why You’ll Love Classic Baked Egg Custard
- Soothing and nostalgic: A warm hug in dessert form, perfect for cozy nights or afternoon tea.
- Simple ingredients: Made with eggs, milk, sugar, and vanilla—nothing fancy required!
- Make ahead-friendly: Chill it for later or serve it warm—your choice.
- Elegant but easy: Looks fancy, tastes luxurious, but takes minimal effort.
- Customizable: Add nutmeg, cinnamon, or a caramel topping to change things up.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Whole milk | 2 cups |
| Large eggs | 4 |
| Granulated sugar | ½ cup |
| Vanilla extract | 1 tsp |
| Salt | Pinch |
| Ground nutmeg (opt.) | For garnish |
Optional Add-Ins:
- Swap nutmeg for cinnamon for a cozy twist
- Add a spoonful of honey for floral sweetness
- Use a splash of almond extract for a nutty aroma
How to Make Classic Baked Egg Custard
Step 1: Prep the Oven
Preheat your oven to 325°F (165°C). Set four ramekins in a deep baking dish.
Step 2: Whisk the Custard
In a mixing bowl, whisk the eggs, sugar, vanilla, and salt until well blended.
Step 3: Warm the Milk
In a saucepan, gently heat the milk until just warm—not boiling. Slowly whisk the warm milk into the egg mixture.
Step 4: Strain for Smoothness
For a silky finish, strain the custard through a fine mesh sieve into a clean bowl.
Step 5: Pour and Prepare the Bath
Divide the custard into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Step 6: Bake
Bake for 40–45 minutes until the custard is set with a slight jiggle in the center.
Step 7: Cool and Chill
Remove from the water bath. Let cool at room temperature, then refrigerate for at least 2 hours. Sprinkle with nutmeg before serving, if desired.
Expert Tips for Success
- Use room-temperature eggs to help the custard mix more evenly.
- Don’t skip the water bath—it prevents the custard from cracking or curdling.
- Straining is the secret to that ultra-smooth texture.
- Want a firmer custard? Bake a few extra minutes until the center barely jiggles.
- Garnish with nutmeg, cinnamon, or a little whipped cream for extra charm.
Health and Nutrition
Classic Baked Egg Custard is a wholesome dessert made with simple ingredients.
- Calories per serving: ~150
- High in protein and calcium: Thanks to eggs and milk
- No flour or gluten: Naturally gluten-free
- Dairy-based: Contains milk and eggs—avoid if sensitive
- Smart portioning: Light and satisfying without overdoing it
FAQs
Can I use low-fat milk instead of whole milk?
Yes, but the texture will be slightly less creamy. Whole milk gives the richest result.
Is egg custard served hot or cold?
Both! Enjoy it warm from the oven or chilled from the fridge.
Can I make it ahead?
Definitely. It stores well in the fridge for up to 3 days.
Why did my custard curdle?
Likely due to the milk being too hot or baking at too high a temp. Stick to gentle heat and use a water bath.
Can I use cream instead of milk?
Yes—for an extra decadent version, replace half the milk with heavy cream.
What can I serve with it?
Fresh berries, caramel sauce, or a dusting of cinnamon pair beautifully!
Egg Custard
Ingredients
- 4 large eggs
- 1 cup sugar
- 2 cups whole milk
- 1 tsp vanilla extract
- Pinch of salt
- Ground nutmeg optional
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, whisk together eggs, sugar, salt, and vanilla. Gradually add the milk while whisking.
- Pour the mixture into a greased baking dish.
- Sprinkle nutmeg on top, if desired.
- Bake for 40-45 minutes, or until set. Let cool before serving.