Easy Baked Egg Custard
This baked egg custard turns a handful of everyday ingredients into a smooth, lightly sweet dessert with warm vanilla flavor. A sprinkle of nutmeg adds a fragrant finish, while a water bath helps the custard cook gently. It’s simple enough to serve on its own, though a spoonful of whipped cream or fresh fruit makes a lovely addition.
Equipment
- Deep 8×8-inch oven-safe baking dish
- Larger oven-safe baking dish
- Large mixing bowl
- Whisk
- Small saucepan
- Measuring cups and spoons
- Kitchen thermometer
- Thin knife
- Oven mitts
Ingredients
- 5 large eggs
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups 2% or whole milk
- Nutmeg for topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Beat the eggs, sugar, vanilla, and salt together in a large bowl.
- Heat the milk in a saucepan to about 180°F (82°C), just before simmering. Do not boil.
- Slowly pour the hot milk into the eggs in a thin stream, whisking continuously. Whisk for 1 additional minute after combining.
- Pour into the prepared dish and sprinkle with nutmeg, if desired.
- Place inside a larger baking dish. Add hot water to the outer dish to reach about 1 inch up the sides of the custard dish.
- Bake for 45–50 minutes, until a knife inserted near the center comes out clean. The custard should still jiggle slightly.
- Remove from the water bath and cool slightly. Do not overbake.
- Serve warm or chilled with optional whipped cream, fruit, or spices. Refrigerate leftovers.