Wherever it is that my love of custard stems from, there’s only been one real problem: I never have much luck making it myself. I’ve either undercooked or curdled more batches of custard than I care to admit. My mother and grandmother always made it look so easy, and on paper it is easy. I decided to put my failed attempts behind me, and I set out to find a fail-proof egg custard recipe. And that’s just what we have for you today!
INGREDIENTS
- 5 eggs
- ½ cup sugar
- 1 1/2 teaspoons vanilla
- ½ teaspoon salt
- 4 cups 2% or whole milk
- Nutmeg for topping
How to Make Fail-Proof Egg Custard
- Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish
- In a large bowl, beat together the eggs, sugar, vanilla, and salt.
- In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
- Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
- Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
- Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
- Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
- Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
