Ingredients
Scale
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Ground nutmeg (optional, for sprinkling on top)
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 1-quart baking dish or prepare 4–6 small ramekins.
- Warm the milk in a medium saucepan over low heat until hot but not boiling, stirring occasionally.
- Whisk eggs, sugar, salt, and vanilla in a large mixing bowl until fully combined and slightly frothy.
- Temper the eggs by slowly adding the warm milk while whisking constantly to prevent curdling.
- Optional: Strain the custard through a fine-mesh sieve to ensure a smooth texture.
- Prepare a water bath: Place the custard dish in a larger roasting pan and pour hot water until it reaches halfway up the sides.
- Bake for 40–50 minutes, or until the edges are set and the center jiggles slightly. Avoid overbaking.
- Cool and chill: Remove from the water bath and cool on a wire rack for 30 minutes. Chill in the refrigerator for 2–3 hours if desired.
- Optional garnish: Sprinkle lightly with ground nutmeg before serving.
Notes
Whole milk yields the creamiest custard; 2% milk is a lighter alternative.
Customize flavor with subtle additions like cinnamon, nutmeg, or citrus zest.
Individual ramekins reduce baking time to 25–35 minutes.
Serve warm or chilled with fresh berries or caramel drizzle.
- Prep Time: 15
- Cook Time: 50