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Fail-Proof Silky Old-Fashioned Baked Egg Custard

egg custard - Tasty
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Create a truly silky smooth, creamy egg custard dessert using simple ingredients. This classic, old-fashioned recipe is designed to be foolproof, avoiding cracking or curdling for a perfect result every time.

Ingredients

Scale
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of ground nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Place a 9-inch pie plate or four 6-ounce ramekins in a large baking pan.
  2. Gently whisk the eggs in a medium bowl until just combined. Do not over-whisk to avoid incorporating too much air.
  3. Whisk in the sugar until it dissolves into the eggs.
  4. Slowly whisk in the milk and vanilla extract until fully incorporated.
  5. Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup. This step removes any chalazae or unmixed egg bits, which helps achieve a silky smooth texture.
  6. Pour the strained mixture into the pie plate or ramekins.
  7. Carefully pour hot water into the larger baking pan to create a water bath (bain-marie), ensuring the water level reaches halfway up the sides of the custard dishes.
  8. Carefully transfer the baking pan to the preheated oven.
  9. Bake for 40 to 50 minutes for a pie plate, or 35 to 45 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Carefully remove the custard dishes from the water bath. Let cool on a wire rack to room temperature.
  11. Sprinkle the top lightly with nutmeg, if using. Chill in the refrigerator for at least 4 hours before serving for the best creamy consistency.

Notes

  • Using a water bath is essential for achieving a no-crack custard by providing gentle, even heat.
  • For a custard pie filling, use a pre-baked 9-inch pie crust and pour the strained mixture into the shell before baking in the water bath.
  • If you prefer a richer flavor, you can substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://alchemychef.com/silky-egg-custard-fail-proof-old-fashioned-recipe/