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Baked Custard Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/baked-custard-recipe/