This Fail-Proof Egg Custard is the epitome of classic comfort—a smooth, creamy dessert made with simple ingredients like eggs, milk, sugar, and vanilla. Lightly sweet and delicately spiced with a touch of nutmeg, it’s a nostalgic treat that’s as easy to prepare as it is satisfying. Whether served chilled on a warm day or slightly warmed for a cozy finish, this old-fashioned favorite is truly timeless.

Why You’ll Love This Recipe

This custard is a breeze to prepare and lives up to its name—virtually foolproof with a gentle baking method that yields a silky, tender texture every time. It’s naturally gluten-free, made with just a handful of ingredients, and requires no fancy techniques. With its mild sweetness and comforting vanilla flavor, it’s the kind of dessert that appeals to all ages and suits any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

5 large eggs
½ cup granulated sugar
1½ teaspoons vanilla extract
½ teaspoon salt
4 cups whole milk (or 2% milk)
Ground nutmeg, for topping (optional)

Directions

Preheat Oven & Prepare Dish:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish or a 9-inch round pie dish.
Whisk the Custard Base:
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until smooth and the sugar is dissolved.
Add Milk:
Gradually pour in the milk while continuing to whisk gently. This helps blend everything evenly without incorporating too much air.
Strain (Optional but Recommended):
For the smoothest texture, strain the custard through a fine mesh sieve directly into the prepared baking dish. This step removes any egg solids and ensures an ultra-creamy finish.
Bake in a Water Bath:
Place the custard dish into a larger roasting pan. Carefully pour hot water into the outer pan until it comes halfway up the sides of the custard dish.
Bake Until Set:
Bake for 45–50 minutes, or until the custard is set around the edges and just slightly jiggly in the center. The surface should look glossy and slightly puffed.
Cool & Chill:
Remove the baking dish from the water bath and place it on a wire rack to cool. Once cooled to room temperature, refrigerate for at least 2 hours to allow the custard to fully set.
Serve:
Sprinkle lightly with ground nutmeg before serving, if desired. Serve chilled or slightly warmed for a comforting, creamy dessert.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories per serving: Approximately 180 kcal

Variations

Citrus Twist: Add a teaspoon of lemon or orange zest for a subtle citrus aroma.
Spiced Version: Mix in a pinch of ground cinnamon or cardamom for added warmth.
Caramel Custard: Pour a layer of caramel sauce in the base of the dish before adding the custard for a flan-style finish.
Coconut Custard: Replace 1 cup of the milk with canned coconut milk for a tropical variation.
Maple Custard: Substitute part of the sugar with maple syrup for a deeper flavor.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 4 days.
Reheating: Warm individual portions gently in the microwave for 20–30 seconds, or enjoy straight from the fridge.
Freezing: Not recommended, as the texture may become watery after thawing.

FAQs

Can I use skim milk?

You can, but the custard will be less rich and creamy. Whole or 2% milk is recommended for best texture.

Do I have to use a water bath?

Yes, the water bath ensures even, gentle heat that prevents the custard from curdling or cracking.

What texture should the custard have?

It should be firm around the edges and just set in the center with a slight wobble.

How do I know if it’s fully baked?

Insert a knife about an inch from the edge—it should come out clean. The center may still jiggle slightly but will firm up as it cools.

Can I make it without sugar?

You can reduce the sugar slightly, but omitting it entirely will affect the flavor and texture.

Why should I strain the custard?

Straining removes any bits of chalaza (egg threads) or over-whisked curdled egg, giving a smoother result.

Can I bake in individual ramekins?

Yes, divide the custard among ramekins and bake for about 30–35 minutes.

What’s the difference between custard and flan?

Flan typically includes a caramel base and is often inverted before serving, while this custard is served straight from the dish.

Can I double the recipe?

Yes, but use a larger dish and increase baking time accordingly. Watch for the same signs of doneness.

Can I use almond or soy milk?

Yes, but texture and flavor may vary. Look for unsweetened varieties for best control over sweetness.

Conclusion

This Fail-Proof Egg Custard is a simple yet elegant dessert that never goes out of style. With its silky texture, delicate sweetness, and aromatic vanilla, it offers a timeless treat that’s as comforting as it is easy to prepare. Whether served warm or chilled, dusted with nutmeg or customized with your favorite twist, this custard is a reliable favorite that belongs in every home baker’s repertoire.

Fail-Proof Egg Custard

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Author: Mari
Total Time: 1 hour
Yield: 6 servings
Diet: Gluten Free

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Description

This Fail-Proof Egg Custard is a creamy, classic dessert that’s silky-smooth, gently sweetened, and finished with a sprinkle of nutmeg. Made with simple ingredients like eggs, milk, and vanilla, it bakes into the perfect nostalgic comfort food — ideal warm or chilled and guaranteed to impress.

Ingredients

5 large eggs
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp salt
4 cups whole milk (or 2% milk)
Ground nutmeg, for topping (optional)

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Instructions

Preheat Oven & Prepare Dish:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a 9-inch round pie dish.
Make the Custard Base:
In a large mixing bowl, whisk together eggs, sugar, vanilla, and salt until smooth and sugar dissolves.
Add Milk:
Gradually whisk in the milk until fully incorporated.
Strain (Optional):
For extra smoothness, strain the mixture through a fine mesh sieve into the prepared baking dish.
Bake in a Water Bath:
Place the dish into a larger roasting pan. Add hot water to the outer pan until it reaches halfway up the custard dish sides.
Bake Until Set:
Carefully transfer to oven and bake for 45–50 minutes, until the custard is set but still slightly jiggly in the center.
Cool & Chill:
Remove from the oven, cool on a wire rack, then chill for at least 2 hours in the fridge.
Serve:
Sprinkle with ground nutmeg before serving, if desired. Enjoy warm or chilled.

Notes

Use whole milk for the creamiest texture, but 2% works well too.
Don’t skip the water bath — it ensures even baking and a silky finish.
Customize with a touch of cinnamon or citrus zest if you like.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American