Fail-Proof Egg Custard

Instructions

1. Preheat oven to 325°F and line a roasting pan with a towel for stability.
2. Warm milk in a saucepan until hot but not boiling. Stir occasionally.
3. Whisk eggs, sugar, salt, and vanilla in a bowl until smooth.
4. Temper eggs by slowly whisking in warm milk.
5. Strain mixture through a fine mesh sieve for extra silkiness.
6. Pour into ramekins, place in a water bath with hot water halfway up the sides.
7. Bake for 30–40 minutes until edges are set but centers still jiggle.
8. Cool on a rack, then refrigerate for 2+ hours until fully chilled.
9. Garnish with nutmeg and serve plain or with berries, caramel, or cinnamon.

Tips for Success

• Slowly temper eggs to prevent curdling.
• Use high-quality eggs and milk for best flavor.
• Whole milk balances richness, but half-and-half adds indulgence.
• Monitor temperature—ideal range is 170–175°F for perfect texture.

This classic custard is easy to master and can be infused with lavender, citrus zest, or spices for extra flair. Enjoy!