The secret to a perfect baked egg custard lies in the delicate balance of texture and flavor. When you pour the silky smooth mixture into individual ramekins, taking the extra step of using a water bath ensures an even, gentle bake that prevents curdling and creates that signature creamy, melt-in-your-mouth consistency. With just the right hint of vanilla and a dusting of nutmeg on top, this classic dessert is both comforting and elegant. It’s the kind of treat that reminds you of simpler times while still feeling indulgent with every spoonful.
Ingredients:
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (optional, for garnish)
- Pinch of salt
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C). Place a kettle of water on to boil for a water bath.
- Prepare the custard mixture: In a medium bowl, whisk the eggs until well beaten. Gradually add the sugar and salt, whisking until the sugar is fully dissolved. Pour in the milk slowly while continuing to whisk. Add the vanilla extract and mix everything together until smooth and well-combined.
- Strain the mixture: For an extra smooth custard, strain the mixture through a fine-mesh sieve into a large bowl. This will remove any small bits of egg that didn’t fully incorporate and help create a silky texture.
- Prepare the ramekins: Divide the custard mixture evenly between six ramekins or small oven-safe bowls. Place the ramekins in a large baking dish or roasting pan.
- Create the water bath: Pour the boiling water into the baking dish, around the ramekins, until the water reaches halfway up the sides of the ramekins. This water bath (bain-marie) helps the custard cook gently and evenly without curdling.
- Bake the custard: Carefully place the baking dish in the preheated oven. Bake for 40 to 50 minutes, or until the custards are just set but still slightly wobbly in the center when gently shaken. The custard will continue to firm up as it cools.
- Cool and chill: Once done, carefully remove the ramekins from the water bath and allow them to cool on a wire rack for about 15 minutes. Afterward, refrigerate the custards for at least 2 hours to allow them to fully set and chill before serving.
- Serve: Before serving, you can optionally sprinkle a light dusting of ground nutmeg on top for added flavor. Serve chilled for the best texture and flavor. Enjoy!
