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)

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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