This fail-proof egg custard is a simple yet indulgent dessert that delivers creamy, velvety texture with a hint of vanilla. Perfect for any occasion, it’s an easy-to-make treat that will impress your guests. Whether served chilled with cinnamon or topped with caramel, this classic custard recipe is both comforting and versatile. Make it ahead for an elegant finish to any meal.
Why You’ll Love This Recipe
This fail-proof egg custard is a classic that I always turn to when I need a dessert that’s both satisfying and effortless. What makes this recipe so great is its simplicity—just a handful of ingredients and a straightforward process. The egg custard has a rich, creamy texture that’s perfectly sweetened, and the touch of vanilla gives it a warm, inviting flavor. It’s an easy yet elegant dessert that looks and tastes like it came from a fancy bakery. Plus, the fact that it’s baked in a water bath ensures that it stays smooth and silky without the risk of curdling. The custard is perfect on its own, but you can easily customize it with a dusting of cinnamon, nutmeg, or even a bit of caramel sauce for extra indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
1/2 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat your oven to 325°F (165°C).
In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until smooth and well combined.
In a small saucepan, heat the whole milk over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scorching.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Once combined, pour the custard mixture into a greased 9-inch pie dish or custard cups.
Place the dish in a larger baking pan and add hot water to the outer pan, filling it halfway up the sides of the custard dish (this is called a water bath).
Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. You can test this by inserting a knife into the center—if it comes out clean, the custard is done.
Let the custard cool to room temperature, then refrigerate for at least 2 hours before serving.
Serve chilled and enjoy the creamy goodness!
Servings and Timing
Prep time: 10 minutes
Cooking time: 45 minutes
Chilling time: 2 hours
Total time: 55 minutes (plus chilling)
Servings: 6 servings
Variations
Flavored Custard: Add a pinch of ground nutmeg or cinnamon to the mixture before baking for a spiced twist. You can also use almond extract in place of vanilla for a slightly different flavor.
Caramelized Top: If you prefer a caramelized top, you can broil the custard for a few minutes at the end of baking. Just be sure to keep an eye on it to avoid burning.
Individual Portions: Instead of using a pie dish, pour the custard into individual ramekins or custard cups. This makes for an elegant presentation and faster cooling times.
Storage/Reheating
Storage: The egg custard can be stored in the refrigerator for up to 3 days. Make sure it’s covered tightly to prevent it from absorbing any odors from the fridge.
Reheating: I prefer serving this chilled, but if you’d like to reheat it, do so gently in the microwave in short intervals, stirring between each interval to prevent overheating. Alternatively, you can reheat it in a water bath in the oven at 300°F (150°C) until warm.
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FAQs
How do I know when the egg custard is done baking?
The custard should be set with a slight jiggle in the center. You can insert a knife into the center of the custard—if it comes out clean, it’s ready. If it still appears liquid, bake it for a few more minutes.
Can I make this custard ahead of time?
Yes! In fact, I recommend making it ahead of time. Let it cool to room temperature, then refrigerate for at least 2 hours, or overnight if possible. It tastes even better after it’s chilled.
Can I use a different type of milk for this recipe?
You can use a variety of milk options, such as almond milk, oat milk, or half-and-half. Keep in mind that using a non-dairy milk may alter the flavor and texture slightly.
What’s the best way to serve this custard?
I enjoy serving this egg custard chilled, either on its own or with a sprinkle of cinnamon or nutmeg. It’s also delicious with fresh berries or a drizzle of caramel sauce on top.
Can I freeze the custard?
Freezing the custard isn’t recommended, as it may change the texture. However, you can freeze the custard once it’s baked and cooled, but I suggest thawing it in the refrigerator rather than the microwave to maintain the best texture.
Conclusion
This fail-proof egg custard is the perfect dessert when you want something simple, yet indulgent. It’s easy to make with just a few ingredients and can be customized with different flavors to suit your taste. I love how versatile and comforting it is, and it’s a guaranteed hit every time. Whether you’re serving it for a holiday gathering or a casual family dinner, this custard will always impress.
📖 Recipe:
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Fail-Proof Egg Custard
- Total Time: 55 minutes (plus chilling)
- Yield: 6 servings
- Diet: Vegetarian
Description
This creamy, velvety egg custard is a timeless dessert that’s simple to make and always a crowd favorite. Whether it’s for a special occasion or just a cozy night in, this custard offers the perfect balance of sweetness and smoothness. With just a few ingredients, you can create a comforting treat that’s sure to delight everyone who tries it. I love how easy it is to make, yet it feels like a luxurious dessert.
Ingredients
4 large eggs
1/2 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until smooth and well combined.
- Heat the milk in a small saucepan over medium heat until warm but not boiling, stirring occasionally to prevent scorching.
- Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
- Pour the custard mixture into a greased 9-inch pie dish or custard cups.
- Place the dish in a larger baking pan and add hot water halfway up the sides of the custard dish (this is a water bath).
- Bake for 40-45 minutes, until the custard is set but slightly jiggly in the center. Test by inserting a knife; it should come out clean.
- Let the custard cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy!
Notes
For a spiced twist, add a pinch of ground nutmeg or cinnamon before baking.
For a caramelized top, broil the custard for a few minutes at the end of baking (watch carefully to avoid burning).
If serving in individual portions, use ramekins or custard cups for elegant presentation and faster cooling times.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 200 kcal
