Fail-Proof Egg Custard


Fail-Proof Egg Custard

"My oh my! My mum would make this for me when I was a girl, but I never ended up with her recipe. I knew what was in it, but hadn't found a recipe that got the texture quite right. This version is just as I remember! She'd make it for us when we were sick. It was the best treat!"


5 eggs

½ cup sugar

1 1/2 teaspoons vanilla

½ teaspoon salt

4 cups 2% or whole milk

Nutmeg for topping


Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish

In a large bowl, beat together the eggs, sugar, vanilla, and salt.

In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).

Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.

Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.

Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.

Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.

Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.

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