If you’re in the mood for a dessert that combines simplicity with elegance, this baked egg custard is the ideal choice. With its smooth, velvety texture and delicate flavor, this dish has stood the test of time as a beloved classic. Easy to make and perfect for any occasion, it delivers the comforting satisfaction of homemade dessert without complicated preparation. The balance of rich eggs, sweet milk, and a dash of nutmeg transforms into a luscious custard that’s both indulgent and light.

Ingredients You’ll Need for This Baked Egg Custard

• 4 large eggs: Eggs are the heart of this custard, providing a silky texture when combined with the milk and cream. They set the custard perfectly as it bakes in the oven.
• 1 tablespoon of sugar: Just a hint of sweetness enhances the richness of the eggs and milk without overpowering the flavor.
• 1/4 teaspoon of salt: A small pinch of salt balances the sweetness, elevating the overall taste.
• 3 cups of 2% milk: The milk is the base of the custard, providing creaminess while keeping the dessert lighter than using cream alone.
• 1 cup of half & half: A luxurious addition to the milk, half & half adds depth and richness to the custard without making it too heavy.
• Ground nutmeg: A sprinkle of nutmeg is the perfect finishing touch. It adds a warm, aromatic note that complements the creamy texture of the custard.

How to Make This Baked Custard

1. Preheat your oven to 350°F (175°C): Start by setting your oven to the right temperature so it’s ready when your custard mixture is prepared. A well-heated oven ensures an even bake and the perfect texture.
2. Prepare the eggs: Carefully crack the eggs into a bowl, and using a small spoon, gently remove the chalaza (the rope-like strands inside the egg yolk). This will give you a smoother custard. Whisk the eggs lightly to combine the yolks and whites.
3. Mix the ingredients: In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and well combined. The sugar will dissolve into the eggs, creating a sweetened base for the custard.
4. Warm the milk and half & half: In a separate saucepan, gently heat the milk and half & half over medium heat until it’s warm but not boiling. This step is important because adding hot liquid to the eggs too quickly can cause the eggs to scramble. Once warmed, slowly add the milk mixture to the egg mixture, whisking constantly to avoid curdling.
5. Strain the custard mixture: To ensure a perfectly smooth custard, strain the mixture through a fine mesh sieve or cheesecloth. This will remove any remaining bits of cooked egg or impurities, ensuring a velvety texture.
6. Prepare the ramekins: Carefully divide the custard mixture between 5 large ramekins or 6 smaller ones, filling each one almost to the top. The custard should sit just below the rim of the ramekin.
7. Add the finishing touch: Sprinkle a generous pinch of freshly ground nutmeg over the top of each ramekin. The nutmeg adds a warm, aromatic flavor that enhances the creamy custard.
8. Set up a water bath: Place the ramekins in a large baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath, or bain-marie, will ensure the custards cook evenly and gently without curdling.
9. Bake the custards: Place the baking pan in the oven and bake for approximately 45 minutes. The custards are done when a knife inserted into the center comes out clean, but the custard should still have a slight jiggle. This means it’s set but still tender.
10. Cool and serve: Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. You can serve the custards warm or chilled, depending on your preference. Both ways, they’ll be irresistibly delicious!

Tips for Storing Leftovers

If you have leftover custards, don’t worry—they store well for up to 3 days in the refrigerator. Just cover the ramekins with plastic wrap or a tight-fitting lid to keep the custards fresh and creamy. Be sure to let them cool completely before storing, as this will help maintain their smooth texture.

Baked Egg Custard

Enjoy the rich, smooth texture and sweet flavor of this easy baked egg custard. It’s a perfect dessert for any occasion and can be prepared quickly for a satisfying treat.

Servings: 5 servings
Prep time: 15 minutes
Cooking time: 45 minutes
Calories: 300 kcal per serving

Ingredients

• 4 large eggs
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 cups 2% milk
• 1 cup half & half
• Ground nutmeg (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Use a small spoon to remove the chalaza from the egg yolks. Whisk together the eggs, sugar, and salt in a bowl.
3. Warm the milk and half & half in a saucepan. Gradually pour the warm milk mixture into the egg mixture while whisking.
4. Strain the custard to remove any lumps, and pour it into ramekins (5 large or 6 small).
5. Sprinkle a pinch of nutmeg over each ramekin.
6. Place the ramekins in a large baking pan, and add hot water halfway up the sides of the ramekins.
7. Bake for 45 minutes or until a knife inserted in the center comes out clean with a slight jiggle.
8. Let the custards cool to room temperature. Serve chilled or at room temperature.

Storage Tips: Refrigerate leftovers for up to 3 days, covered with plastic wrap to maintain freshness.