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Fail-Proof Classic Egg Custard: Silky Smooth and Creamy

A close-up of a perfectly baked slice of silky egg custard with a deeply caramelized top.
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Follow this recipe to create a truly fail-proof classic egg custard. We use gentle mixing and a water bath to guarantee a silky-smooth, old-fashioned dessert texture every time you bake.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk (or 1 3/4 cups milk and 1/4 cup buttermilk for a slight tang)
  • 1 teaspoon pure vanilla extract
  • Optional: 1 unbaked 9-inch pie crust (for pie version)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 9-inch pie plate or individual ramekins in a large roasting pan.
  2. If making a pie, gently press the pie crust into the pie plate. If making crustless custard, skip this step.
  3. In a large bowl, whisk the eggs lightly until just combined. Do not over-beat the eggs; this prevents bubbles.
  4. Whisk in the sugar, salt, and nutmeg until the sugar dissolves.
  5. In a separate saucepan, gently heat the milk (and buttermilk, if using) until warm, but do not let it boil. Remove from heat.
  6. Slowly pour the warm milk mixture into the egg mixture while whisking constantly and gently. Stir in the vanilla extract.
  7. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any chalazae or unmixed bits, which helps achieve a silky smooth dessert.
  8. Carefully pour the strained custard into the prepared pie plate or ramekins.
  9. Place the roasting pan with the custard on the oven rack. Pour very hot water into the roasting pan until the water reaches halfway up the sides of the pie plate or ramekins. This water bath baking technique is essential for a perfect baked dessert.
  10. Bake for 45 to 55 minutes, or until the edges are set but the center still jiggles slightly when the pan is nudged.
  11. Carefully remove the custard from the water bath. Let it cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, or until fully set.

Notes

  • For the smoothest texture, avoid incorporating air when mixing. Gentle folding is better than vigorous whisking.
  • If you skip the water bath, your custard is likely to crack or become bubbly. The water bath ensures gentle, even cooking.
  • You can substitute whole milk with half-and-half for a richer, creamier custard.

Nutrition

Find it online: https://juliameal.com/fail-proof-classic-egg-custard-recipe/