A silky, creamy classic with a delicate vanilla flavor and lightly golden top. This simple baked custard is made with everyday ingredients and is delicious served warm or chilled.
Ingredients
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Freshly grated nutmeg, for topping
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare the custard:
In a medium bowl, whisk the eggs, sugar, vanilla, and salt until smooth. Avoid whipping too much air into the mixture. - Add the milk:
Warm the milk until it is hot but not boiling. Slowly whisk it into the egg mixture. - Strain:
Pour the custard through a fine-mesh strainer to remove any egg solids and create an extra-smooth texture. - Fill the dishes:
Divide the mixture among 4–6 ramekins. Sprinkle a little freshly grated nutmeg over each one. - Create a water bath:
Place the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. - Bake:
Bake for 35–45 minutes, or until the edges are set but the centers still have a gentle wobble. - Cool:
Carefully remove the ramekins from the water bath. Let them cool for about 15–20 minutes. Serve warm, or refrigerate for at least 2 hours for a chilled custard.
🍮 Serving Tip
For the classic old-fashioned experience, serve chilled with a light sprinkle of nutmeg—or enjoy it slightly warm with fresh berries on the side.
Storage: Cover and refrigerate for up to 3 days.