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Fail-Proof Egg Custard: Silky, Simple, and Comforting Every Time

If there’s one dessert that never goes out of style, it’s classic egg custard — smooth, creamy, and lightly sweet with just a hint of vanilla. It’s a dish that reminds us of home, of childhood, of warmth and comfort in a bowl. But for many, making custard at home can feel intimidating: Will it curdle? Will it set? Is it going to taste like scrambled eggs?

Good news: this recipe is your fail-proof guide to perfect egg custard, every single time.

Whether served warm straight from the oven or chilled for a cool treat, this custard is a timeless favorite — and now, it’s foolproof too.

Why You’ll Love This Custard

• ✅ Silky-smooth texture — no lumps, no scrambling.
• ✅ Easy to make — only a few simple ingredients.
• ✅ Versatile — serve it plain, topped with berries, or caramelized like crème brûlée.
• ✅ Comforting and nostalgic — just like Grandma used to make.

Ingredients

(Serves 4–6)

• 2 cups whole milk (or half-and-half for richer custard)
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions

1. Preheat and Prep

Preheat your oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish. Boil some water for a water bath (bain-marie), which ensures gentle, even cooking.

2. Make the Custard Base

In a medium saucepan, warm the milk over medium heat until it’s just about to simmer (not boiling). Meanwhile, in a mixing bowl, whisk together the eggs, sugar, salt, and vanilla until well combined.

3. Temper the Eggs

Slowly pour the warm milk into the egg mixture, whisking constantly. This step — called tempering — keeps the eggs from cooking too fast and turning grainy.

4. Strain (Optional but Recommended)

For an ultra-smooth texture, strain the custard mixture through a fine mesh sieve into a clean bowl or directly into the ramekins.

5. Pour and Bake

Divide the custard evenly among the ramekins. Pour the hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 30–40 minutes, or until the custard is just set but still slightly jiggly in the center. Don’t overbake — it will continue to firm up as it cools.

6. Cool and Serve

Let the ramekins cool in the water bath for 10 minutes, then transfer to a wire rack. Serve warm or refrigerate for at least 2 hours for a chilled version. Sprinkle with nutmeg or cinnamon if desired.