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Fail-Proof Silky Old Fashioned Baked Egg Custard

Close-up of a silky egg custard in a white ramekin, topped with sprinkled cinnamon.
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Learn how to make a truly silky smooth, creamy egg custard using simple ingredients. This old fashioned baked custard recipe uses a water bath technique to guarantee a perfect, non-cracked dessert every time. It works great served alone or as a pie filling.

Ingredients

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  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 9-inch pie plate or four 6-ounce ramekins into a large baking pan.
  2. In a medium bowl, gently whisk the eggs and sugar together until just combined. Do not over-whisk; you want to avoid incorporating too much air, which causes cracks.
  3. Slowly whisk in the milk and vanilla extract until fully mixed.
  4. Strain the custard mixture through a fine-mesh sieve into a separate bowl or large measuring cup. This step removes any unmixed egg bits and helps create a silky smooth texture.
  5. Carefully pour the strained custard mixture into the pie plate or ramekins set inside the baking pan.
  6. Pour hot water into the large baking pan until the water reaches halfway up the sides of the custard dishes. This water bath technique insulates the custard and prevents cracking.
  7. Bake for 40 to 50 minutes for a pie dish, or 35 to 40 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  8. Carefully remove the custard dishes from the water bath using tongs. Let them cool on a wire rack for one hour.
  9. Dust the top lightly with ground nutmeg. Chill the egg custard in the refrigerator for at least 4 hours, or until completely firm, before serving.

Notes

  • To achieve a truly fail-proof, silky smooth custard, never skip straining the mixture.
  • If you are using this as an egg custard pie filling, bake until the center has a slight wobble. It will set fully as it cools.
  • For a beginner friendly approach, use ramekins instead of a full pie dish, as they cook more evenly.

Nutrition

Find it online: https://kingscook.com/silky-egg-custard-fail-proof-old-fashioned-recipe/