Creamy Vintage Vanilla Custard
This Classic Vanilla Baked Custard is a beautiful example of simple, comforting desserts. Silky and light, it relies on a gentle water bath (bain-marie) to set perfectly without curdling. A sprinkle of nutmeg on top adds that traditional warm aroma, perfectly balancing the sweet, creamy vanilla custard.
Ingredients
- Whole milk – 3 cups
- Large eggs – 4
- Granulated sugar – ¾ cup
- Pure vanilla extract – 1 tablespoon
- Salt – ½ teaspoon
- Ground nutmeg – For topping
- Butter – For greasing
Instructions
Step 1: Prep Oven and Ramekins
Preheat oven to 325°F (160°C). Lightly butter 6 small ramekins and place them inside a deep baking dish.
Step 2: Whisk the Custard Base
In a bowl, whisk the eggs until smooth. Gently add sugar, salt, and vanilla, stirring until fully combined.
Tip: Whisk gently to avoid creating bubbles, which can make the custard surface look uneven.
Step 3: Temper the Milk
Heat the milk until hot but not boiling. Slowly pour the milk into the egg mixture while whisking continuously to prevent scrambling.
Step 4: Set Up Water Bath
Pour the custard into the buttered ramekins and lightly dust with nutmeg. Place the ramekins in the baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Step 5: Bake
Bake for 40–45 minutes. The custard is done when the edges are firm, and the center still has a slight jiggle when gently shaken.
Step 6: Cool and Serve
Remove ramekins from the water bath immediately to stop cooking. Let them cool at room temperature for about 20 minutes. Serve warm, or chill in the fridge for a firmer custard.
