Classic Baked Custard Cups
I've got all the tips and tricks to making silky-smooth, decadent baked custard. It's simple to make and incredibly satisfying to eat.
Servings 6 servings
Ingredients
- 3 cups milk
- 4 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
Optional Toppings:
- nutmeg, freshly grated or ground
- fresh berries
Instructions
- Preheat the oven to 325°F.
- In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Next, add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
- Add the cold milk to a medium saucepan. Heat the milk over medium-high heat, stirring frequently. Do not boil the milk; you only want to scald it. The milk is scalded when small bubbles appear around the edge of the saucepan, or the temperature registers 180°F.
- Slowly drizzle 1 cup of the scalded milk into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk over the egg mixture, whisking constantly.
- Pour the custard into six 8-ounce Ramekin cups (or something similar in size)
- Place the cups in a 9x13-inch baking pan, and fill the pan halfway with water.
- Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; if it comes out clean, the custard is done.
- Allow to cool slightly, then sprinkle generously with nutmeg (strongly recommended).You can also serve with fresh berries.
- Eat the custard warm or chilled. Store custard in the refrigerator and eat within three days.