Baked Custard Recipe

Introduction

Baked custard is a classic, smooth, and creamy dessert that’s both comforting and elegant. Made with simple ingredients like eggs, milk, and sugar, it’s perfect for a cozy night in or a special occasion.

Ingredients

• 6 large eggs
• 12-ounce can evaporated milk
• 12 ounces water
• 1/3 to 1/2 cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Nutmeg, for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Crack the eggs into a blender or food processor and blend just until smooth.
3. Step 3: Add the evaporated milk to the blender.
4. Step 4: Use the empty evaporated milk can to measure 12 ounces of water; add this to the blender along with the sugar and vanilla extract.
5. Step 5: Blend all ingredients together just until combined.
6. Step 6: Divide the mixture evenly between 8 or 9 six-ounce ramekins. For 8 ramekins, use about 2/3 cup each; for 9 ramekins, about 1/2 cup.
7. Step 7: Sprinkle a generous amount of nutmeg on top of each custard.
8. Step 8: Place 6 of the ramekins into a 9×13-inch baking pan, and the remaining 2 or 3 ramekins into a 9×9-inch baking pan. Remove one ramekin from each pan temporarily.
9. Step 9: Pour boiling water into the pans until it reaches about halfway up the sides of the ramekins.
10. Step 10: Carefully put the last ramekin back into each pan in the water bath.
11. Step 11: Bake for 30 to 40 minutes if using 9 ramekins, or 45 to 55 minutes for 8 ramekins. The custard is done when a thin knife inserted in the center comes out clean and the custard slightly jiggles without looking wet.

Tips & Variations

• For a richer flavor, try using half-and-half instead of water.
• Adjust the sugar to your preferred sweetness; start with 1/3 cup if unsure.
• Sprinkle cinnamon instead of nutmeg for a different warm spice note.
• Serve chilled or slightly warm, topped with fresh fruit or a drizzle of caramel sauce.

Storage

Store baked custard covered in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or in a low oven until just warmed through; custard is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked custard ahead of time?

Yes, baked custard can be made a day in advance and refrigerated until ready to serve. It often tastes even better once chilled.

What if I don’t have a blender?

You can whisk the eggs and other ingredients vigorously by hand until smooth, but a blender makes mixing quicker and ensures a silky texture.

Baked Custard Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This classic baked custard recipe offers a smooth, creamy dessert made with simple ingredients including eggs, evaporated milk, sugar, and vanilla. Gently baked in a water bath, the custard achieves the perfect delicate texture with a subtle hint of nutmeg on top for warmth and aroma. Ideal for an elegant, comforting treat.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40-55 minutes
• Total Time: 50-65 minutes
• Yield: 8–9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Base

• 6 large eggs
• 12 ounce can evaporated milk
• 12 ounces water
• 1/3 to 1/2 cup granulated sugar (adjust to desired sweetness)
• 1 teaspoon vanilla extract
• Nutmeg, for sprinkling

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to warm up while preparing the custard mixture.
2. Blend Eggs: Crack the eggs into a blender or food processor and blend just until smooth to ensure a uniform custard texture.
3. Add Evaporated Milk: Pour the entire can of evaporated milk into the blender with the eggs.
4. Add Water, Sugar, and Vanilla: Rinse out the evaporated milk can with 12 ounces of water and add this water to the blender. Also add the granulated sugar and vanilla extract for sweetness and flavor.
5. Combine Mix: Blend the mixture briefly just until everything is thoroughly mixed, avoiding over aeration.
6. Portion Custard: Pour the custard mixture evenly into 8 to 9 six-ounce ramekins. Each ramekin will hold about 2/3 cup (if using 8 ramekins) or 1/2 cup (if using 9 ramekins).
7. Sprinkle Nutmeg: Lightly dust the surface of each ramekin with nutmeg for a fragrant finish.
8. Prepare Water Baths: Place six ramekins into a 9×13 inch baking dish and the remaining 2 or 3 into a 9×9 inch baking dish. Remove one ramekin from each baking dish to create space.
9. Add Boiling Water: Carefully pour boiling water into each baking dish until it reaches about halfway up the sides of the ramekins to create a bain-marie (water bath) for gentle cooking.
10. Add Final Ramekins: Place the last remaining ramekin into each baking dish.
11. Bake Custard: Bake for 30-40 minutes if using 9 ramekins or 45-55 minutes if using 8 ramekins. Check doneness by inserting a thin knife in the center—it should come out clean. The custard should still jiggle slightly but not be wet or liquid on top.

Notes

• Using a water bath ensures even cooking and prevents the custard from cracking or curdling.
• Adjust sugar quantity to your taste preference; less sugar for a more subtle sweetness.
• Do not overblend to avoid incorporating too much air which can cause bubbles in the custard.
• Allow custards to cool slightly before serving; they can also be chilled and served cold.
• Nutmeg is traditional but can be substituted with cinnamon or omitted entirely.

Keywords: baked custard, classic custard dessert, creamy custard, vanilla custard, nutmeg custard, baked dessert