... Print

Fail-Proof Silky Baked Egg Custard: Old-Fashioned Creamy Dessert

A perfect slice of silky, baked egg custard with a deeply caramelized top, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to my kitchen! I am sharing my grandmother’s recipe for a truly fail-proof, silky smooth baked egg custard. This old-fashioned dessert uses simple ingredients to guarantee a creamy texture every time. You can bake this as a standalone dish or use it as a perfect custard pie filling.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream (for extra creaminess)
  • 1 teaspoon vanilla extract
  • Optional: 1 unbaked 9-inch pie crust (for custard pie)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Bring a kettle of water to a boil for the water bath.
  2. If making a pie, place your unbaked pie crust into a 9-inch pie plate. Set aside. If making crustless custard, lightly grease a 1.5-quart baking dish.
  3. In a large bowl, gently whisk the eggs until they are just combined. Do not over-whisk to avoid incorporating too much air, which causes bubbles.
  4. Whisk in the sugar, salt, and nutmeg until the sugar dissolves slightly.
  5. In a saucepan, gently heat the milk and heavy cream over medium heat until steam rises and small bubbles form around the edges. Do not let it boil. Remove from heat and stir in the vanilla extract.
  6. Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This step tempers the eggs and prevents scrambling.
  7. Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup. This removes any chalazae or unmixed bits, ensuring a silky smooth texture.
  8. Pour the strained custard into your prepared pie plate or baking dish.
  9. Place the pie plate or dish into a larger roasting pan. Carefully pour the boiling water into the roasting pan until the water reaches halfway up the sides of the custard dish. This water bath technique is key for a fail-proof, creamy result.
  10. Carefully transfer the roasting pan to the preheated oven. Bake for 45 to 55 minutes. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  11. Carefully remove the roasting pan from the oven. Let the custard cool in the water bath for 30 minutes before removing the custard dish from the water.
  12. Chill the egg custard completely in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For the silkiest texture, use whole milk and heavy cream instead of half-and-half.
  • If you want a crustless egg custard for breakfast, this recipe works perfectly; just use a standard casserole dish.
  • To test for doneness without a jiggle, insert a thin knife near the edge; if it comes out clean, it is ready.
  • If you want a buttermilk custard variation, substitute 1 cup of the whole milk with 1 cup of buttermilk, added with the warm milk mixture.

Nutrition

Find it online: https://carlacooking.com/silky-egg-custard-fail-proof-recipe/