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Fail-Proof Classic Baked Egg Custard

A perfect slice of creamy, baked egg custard with a golden, cinnamon-dusted top, served on a white plate.
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Make a creamy, silky-smooth classic egg custard dessert using simple ingredients and a water bath method to prevent curdling. This old-fashioned recipe guarantees perfect results every time.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk
  • 1 unbaked 9-inch pie crust (optional, for pie version)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Bring a kettle of water to a boil for the water bath.
  2. If using a crust, gently place the unbaked pie crust into a 9-inch pie plate. Set aside.
  3. In a medium bowl, lightly whisk the eggs just until the yolks and whites combine. Do not over-beat, as this incorporates too much air and can cause curdling.
  4. Whisk in the sugar, salt, vanilla extract, and nutmeg until the sugar begins to dissolve.
  5. Slowly pour in the whole milk while gently whisking until everything is just combined. Skim off any surface bubbles with a spoon.
  6. Pour the custard mixture into the prepared pie plate (or into four 6-ounce ramekins if making crustless custard).
  7. Place the pie plate or ramekins into a larger baking pan. Carefully pour the boiling water into the larger pan until the water reaches halfway up the sides of the custard dish or ramekins. This water bath is key for a creamy smooth custard.
  8. Carefully transfer the baking pan to the preheated oven.
  9. Bake for 45 to 55 minutes. The custard is done when the edges are set but the center still jiggles slightly when gently nudged. A knife inserted near the center should come out mostly clean.
  10. Carefully remove the custard from the water bath using tongs or by sliding the pan onto a heat-safe surface. Let it cool on a wire rack for one hour.
  11. Chill the egg custard completely in the refrigerator for at least 4 hours, or preferably overnight, before serving. Sprinkle with extra nutmeg just before serving.

Notes

  • For a truly fail-proof result, avoid over-whisking the eggs; you want to mix them, not whip them into a froth.
  • If you skip the water bath, your custard is much more likely to curdle or crack.
  • This recipe works well for a crustless baked custard pudding if you omit the pie crust and use ramekins.

Nutrition

Find it online: https://tastethisplate.com/fail-proof-classic-egg-custard-recipe/