Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Best-Ever Baked Custard
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- #53135
Making custard sounds complicated but it really isn't, especially with this practically foolproof recipe. Unlike stovetop custard which is more pudding-like, this baked version comes out more firm without being overly eggy.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1/2 cup sugar
6 egg yolks, beaten
1 1/2 cup milk
1/2 cup whipping cream
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
directions
Preheat the oven to 325 degrees F.
Combine the sugar and egg yolks in a mixing bowl and whisk to combine. While whisking, add the milk, whipping cream, and vanilla. Mix until combined.
Pour the custard mixture into 6-ounce custard cups or ramekins and sprinkle each with nutmeg. Set the custard cups in a 13x9 baking dish. Carefully pour hot water into the baking dish to fill it 1-inch deep, taking care not to splash any water into the custard.
Place the baking dish in the oven and bake at 325 degrees F for 50-60 minutes or until the custard is set and a knife inserted in the middle of one comes out clean.
Carefully remove the pan from the oven and remove the custard cups from the hot water. Dry off the cups before serving. Serve warm.
recipe tips
For a caramelized top, sprinkle sugar over the baked custards and use a kitchen torch to brulee the sugar.
Adding a layer of fruit puree at the bottom of the cups before adding the custard mixture creates an extra sweet treat.
Garnish with fresh berries or a dollop of whipped cream.
Try with infusing the milk with herbs or spices like lavender or cardamom.
If you're a coffee lover, add a shot of espresso to the custard mixture.
Make a chocolate version by adding melted chocolate to the custard mixture.
Add a splash of rum, brandy, or your favorite liqueur to the custard mixture.
common recipe questions
Can I use whole eggs instead of just egg yolks for this custard?
Yes, you can use whole eggs, but the texture will be slightly different.
How can I tell when the custard is perfectly baked?
The custard is done when it's set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out clean.
Can I add other flavors to the custard?
Yes, you can add flavors like almond extract, lemon zest, or cinnamon.
Why is the water bath (bain-marie) important in this recipe?
The water bath provides gentle, even cooking, preventing the custard from curdling or becoming too rubbery.
Can I make this custard in advance?
Yes, you can make it in advance and store it in the refrigerator. Serve chilled or reheat gently in a warm oven.
What's the best way to prevent a skin from forming on the custard?
Cover the custard with plastic wrap, pressing it directly onto the surface, before refrigerating.
How should I store leftover baked custard?
Store it in the refrigerator, covered, for up to 3 days.
Can I use a different type of sugar?
Yes, you can use brown sugar or a sugar substitute that withstands heat well. The flavor and color of the custard will change accordingly.
Is it possible to make this custard without individual cups or ramekins?
Yes, you can bake it in a larger dish, but the cooking time may need to be adjusted. Keep an eye on the custard and test for doneness as described.
nutrition data
234 calories, 15 grams fat, 21 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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reviews & comments
April 6, 2018
This is one of the best baked custard recipes that I have tried, it is sweet smooth and delicious! I made it twice this week but the second time I double the recipe.
July 9, 2012
I have made a lot of custard and this is the best, most creamy and easier recipe I have found. A dear friend is battling cancer with chemotherapy and I make him a batch of custard frequently. It is very nutritious and easy to digest. He sometimes adds a scoop to his smoothies for diversion. This is his very favorite recipe and the one I will use permanently. Thank you so much for sharing this.
October 15, 2011
Excellent custard recipe! Unlike many custards, this one has almost no chance of curdling, and it's SO easy to make!!! Tastes wonderful, too. I made it for a party, and everyone loved it (one guest ate about four helpings). I'm a custard fanatic, and this one passes the test.