Fail-Proof Egg Custard (Print Version)
# Ingredients:
01 -
5 large eggs
02 -
1/2 cup granulated sugar
03 -
1 1/2 teaspoons vanilla extract
04 -
1/2 teaspoon salt
05 -
4 cups 2% or whole milk
06 -
Nutmeg, optional for topping
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
02 -
In a large mixing bowl, beat together the eggs, sugar, vanilla extract, and salt. Whisk until the mixture is smooth and the sugar dissolves.
03 -
In a small saucepan, heat the milk to about 180°F (82°C), just before it begins to simmer. Avoid boiling to maintain the desired texture.
04 -
Slowly pour the hot milk into the egg mixture while constantly whisking to temper the eggs and prevent curdling. Whisk well for another minute to fully combine.
05 -
Pour the custard mixture into the greased baking dish. Optionally, sprinkle a small amount of nutmeg over the top for added flavor.
06 -
Fill a larger baking dish with about 1 inch of water. Place the custard-filled dish into this water bath carefully to avoid splashing. This ensures even and gentle cooking.
07 -
Place the setup into the preheated oven. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean. The custard should have a slight jiggle. Avoid overbaking.
08 -
Let the custard cool slightly. Serve warm for comfort or chilled for a refreshing dessert. Garnish with whipped cream, fresh fruit, or additional spices if desired. Refrigerate leftovers.