A smooth and creamy baked egg custard made with just five simple ingredients, this dessert is pure comfort in a cup. With its velvety texture and warm vanilla notes, it’s a timeless treat that reminds me of cozy family dinners and grandma’s kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk
3 large eggs
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Freshly grated nutmeg (optional, for topping)
Directions
I preheat my oven to 325°F (160°C).
Then, I warm the milk in a saucepan over medium heat, making sure it doesn’t boil.
In a mixing bowl, I whisk the eggs, sugar, and vanilla until everything is smooth.
I slowly pour the warm milk into the egg mixture, whisking the whole time to keep it from curdling.
For the silkiest result, I strain the mixture through a fine mesh sieve.
I pour the custard into individual ramekins and place them in a deep baking dish.
I carefully add hot water to the baking dish, filling it halfway up the ramekins to create a water bath.
If I’m in the mood, I sprinkle a bit of freshly grated nutmeg on top.
I bake the custards for 40–45 minutes, until they’re just set but still slightly wobbly in the center.
After baking, I let them cool and decide whether to serve them warm, chilled, or at room temperature — all are delicious.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: 170 kcal per serving
Variations
Dairy-free version: I sometimes swap the whole milk for unsweetened almond or oat milk. The texture changes a bit, but it’s still creamy.
Coconut twist: For a tropical flair, I replace half the milk with canned coconut milk and top with toasted coconut flakes.
Cinnamon custard: Instead of nutmeg, I sprinkle cinnamon on top before baking.
Lemon zest infusion: A bit of lemon zest in the egg mixture brightens the flavor.
Caramel base: I pour a little caramel sauce into the bottom of each ramekin for a flan-like experience.
Storage/Reheating
Once the custards cool completely, I cover them tightly and store them in the refrigerator for up to 4 days. I like eating them chilled, but if I want them warm, I reheat them gently in the microwave for about 20–30 seconds. I always make sure not to overheat them, as they can curdle.
FAQs
How do I know when the custard is done baking?
I look for a custard that’s set around the edges but still jiggles slightly in the center when I gently shake the ramekin. It will firm up more as it cools.
Why did my custard turn out grainy?
That usually happens when the eggs cook too quickly. I always whisk constantly while adding the warm milk and use a water bath in the oven to keep the temperature gentle and even.
Can I make this custard ahead of time?
Absolutely. I often prepare it a day in advance and chill it overnight. It’s a great make-ahead dessert for entertaining.
Do I need to use ramekins?
While ramekins are ideal for even baking, I’ve also made this in a single larger baking dish. I just increase the baking time and check for doneness in the center.
Is it safe to eat if it’s still jiggly in the center?
Yes, a slight jiggle is perfect. It means the custard is creamy and not overcooked. It will continue to set as it cools.
Conclusion
This easy egg custard is one of those timeless desserts I keep coming back to. It’s simple, satisfying, and always feels special — whether I serve it on a weeknight or at a dinner party. With just five ingredients and less than an hour from start to finish, it’s my go-to when I want something classic and comforting.
📖 Recipe:
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Easy Egg Custard
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A smooth, creamy baked egg custard made with just five ingredients. This comforting, gluten-free dessert has a velvety texture and warm vanilla flavor, perfect served warm or chilled.
Ingredients
2 cups whole milk
3 large eggs
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Freshly grated nutmeg (optional, for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Warm the milk in a saucepan over medium heat, ensuring it doesn’t boil.
- In a mixing bowl, whisk together the eggs, sugar, and vanilla until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Strain the mixture through a fine mesh sieve for a silky texture.
- Pour the custard into individual ramekins and place them in a deep baking dish.
- Fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath.
- Sprinkle freshly grated nutmeg on top if desired.
- Bake for 40–45 minutes, until the custard is set but still slightly wobbly in the center.
- Let the custards cool and serve warm, chilled, or at room temperature.
Notes
Dairy-free option: Use unsweetened almond or oat milk.
Try half coconut milk for a tropical flavor and top with toasted coconut flakes.
Use cinnamon instead of nutmeg for a different spice profile.
Add lemon zest for a fresh twist.
Pour caramel sauce into the ramekins before adding custard for a flan-like dessert.
Store covered in the fridge for up to 4 days.
Reheat gently in the microwave for 20–30 seconds if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 custard (1/4 of recipe)
- Calories: 170
- Sugar: 17g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
