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Fail-Proof Creamy Baked Egg Custard (Crustless)

A thick slice of creamy, baked egg custard dessert with a browned top dusted with cinnamon.
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Make a silky smooth, creamy baked egg custard dessert using simple ingredients. This classic, old-fashioned recipe is easy for beginners and yields a comforting, velvety texture.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg (plus extra for topping)
  • 2 cups whole milk

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Place a 1.5-quart baking dish or four 6-ounce ramekins inside a larger roasting pan.
  2. In a medium bowl, whisk the eggs lightly. Do not over-beat; you want to avoid incorporating too much air.
  3. Whisk in the sugar, salt, vanilla extract, and nutmeg until the sugar dissolves slightly.
  4. Slowly whisk in the whole milk until the mixture is combined.
  5. Pour the custard mixture through a fine-mesh sieve into a separate bowl to remove any chalazae or unmixed bits, ensuring a smooth texture.
  6. Carefully pour the strained custard mixture into the baking dish or ramekins set inside the roasting pan.
  7. Pour hot water into the roasting pan until the water reaches halfway up the sides of the custard dish or ramekins. This creates a water bath (bain-marie).
  8. Carefully transfer the roasting pan to the preheated oven.
  9. Bake for 40 to 50 minutes for a large dish, or 35 to 40 minutes for ramekins. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Remove the roasting pan from the oven. Carefully lift the custard dishes out of the water bath.
  11. Let the custard cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before serving.
  12. Before serving, sprinkle the top lightly with extra ground nutmeg.

Notes

  • For a truly velvety baked custard, do not let the water bath boil during baking. Keep the oven temperature moderate.
  • If you prefer an Egg Custard Pie, pour the mixture into a pre-baked 9-inch pie shell and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 45 minutes.
  • This recipe is a great example of simple sweet custard that relies on proper temperature control for a smooth result.

Nutrition

Find it online: https://kitchenslang.com/easy-egg-custard-recipe-creamy-baked/