One dessert I often asked for was baked custard. My mother would sometimes ask us kids for suggestions on meals, desserts or snacks when she just couldn’t think of what to make. Custard is one of my favorite desserts, and I’ll even eat it for breakfast. After all, it’s eggs and milk. And we had both on the farm.
Baked custard is also very easy to make. No electric appliances required. Just a large bowl, whisk or manual egg beater, a baking dish and something to form a water bath in. Plus a little salt, sugar, and vanilla. Just a little time to warm some milk (whole milk works best) and add slowly to the beaten eggs (called tempering the eggs), and then a final stir.
I like using vanilla bean paste, as flecks of the vanilla are visible. Vanilla extract is just fine, or get get even more creative, scrape the seeds from a vanilla bean, and set those aside, but put the vanilla pod in the milk as it heats to add flavor.
I usually make a large bowlful. The recipe can be halved; while I bake it in one baking dish, it can also be done in individual ramekins for single size servings. Baking time will be reduced.
Bake until a knife inserted in the center comes out clean. the center will still be a little jiggly. If you over bake, or bake at too high a temperature, the left over custard will weep more fluid as it sets in the fridge. Let sit for at least 15 minutes before serving. It can be served warm or cold. Add a little fruit, if you like, on the side for more color and texture contrast.
Creamy Baked Custard
Both easy to mix up and fast to pull together, baked custard is a simple but satisfying dessert.
Ingredients
- 6 eggs
- 3/4 cup sugar
- 1 tsp salt
- 4 cups milk
- 1 1/2 tsp vanilla extract or vanilla bean paste or scrape seed from a vanilla bean pod
- Grated nutmeg
Instructions
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Preheat oven to 325F.
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Whisk together in a large bowl the eggs, sugar and salt.
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Warm the milk over medium heat until warm, just starting to bubble on the edges. DO NOT boil.
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Add a small amount of the milk to the eggs and whisk in. Continue to add small amounts, whisking in between, to temper the eggs so they don't start to cook. About half way through all the rest of the milk may be poured in. Stir to dissolve the sugar and salt.
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Add the vanilla, or scrape the seed from a vanilla bean and stir in.
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Sprinkle nutmeg on top.
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Put the bowl into a water bath (a pan partially filled with warm water)
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Bakes 325F for 70-80 minutes for a bowl, or 45-55 minutes for individual ramekins. Test for doneness with a sharp knife, which should come out clean.
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