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Baked Custard

Baked Custard recipe image
This classic baked custard is the epitome of comfort dessert, offering a luxuriously smooth texture that melts in your mouth. The rich custard base, created from a perfect balance of milk, egg yolks, and sugar, is infused with warm vanilla and a hint of nutmeg for depth. The addition of whipped egg whites at the end gives it a light, airy quality distinct from heavier puddings. It’s an elegant yet simple treat, perfect for Sunday brunches or as a soothing end to a hearty dinner. Serve it warm or chilled, dusted with cinnamon or topped with fresh berries for a beautiful presentation.
Courses:
Difficulty: Intermediate
Description
This classic baked custard is the epitome of comfort dessert, offering a luxuriously smooth texture that melts in your mouth. The rich custard base, created from a perfect balance of milk, egg yolks, and sugar, is infused with warm vanilla and a hint of nutmeg for depth. The addition of whipped egg whites at the end gives it a light, airy quality distinct from heavier puddings. It’s an elegant yet simple treat, perfect for Sunday brunches or as a soothing end to a hearty dinner. Serve it warm or chilled, dusted with cinnamon or topped with fresh berries for a beautiful presentation.
Ingredients
  • 2 milk
  • 3/8 sugar
  • 1/8 salt
  • 3 egg yolks
  • 1 egg
  • 1 egg white
  • 3/4 vanilla extract
  • dash nutmeg (optional)
Directions
  1. 1
    Preheat your oven to 325°F (165°C). Prepare a large roasting pan and fill it with hot water about halfway up the sides.
  2. 2
    In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling.
  3. 3
    In a separate bowl, whisk together the egg yolks and the whole egg until smooth.
  4. 4
    Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
  5. 5
    Stir in the vanilla extract and nutmeg if using.
  6. 6
    In a clean bowl, beat the remaining egg white until it forms firm peaks.
  7. 7
    Gently fold the beaten egg white into the custard mixture. Be careful not to overmix, as you want to retain the air for a light texture.
  8. 8
    Pour the custard mixture into individual ramekins or a single baking dish.
  9. 9
    Place the ramekins or dish into the roasting pan with the hot water (bain-marie).
  10. 10
    Bake for 45 minutes to 1 hour, or until the edges are set but the center still jiggles slightly when shaken. A knife inserted near the center should come out clean.
  11. 11
    Remove from the oven. If the center seems too liquid, you can briefly place the pan in an ice bath to stop the cooking process.
  12. 12
    Let cool to room temperature before refrigerating if serving cold, or serve warm.
Note

Storage: Cover tightly and refrigerate for up to 3 days.

Substitution: You can substitute honey for sugar, but reduce the amount slightly to 1/3 cup as honey is sweeter.

Tip: Ensure the water in the bain-marie is hot before adding the custard to promote even cooking.

Variation: Add a tablespoon of rum or brandy for an adult twist.

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Read it online: https://www.chefs-mate.com/recipe/baked-custard/