Description
Egg custard is a creamy, velvety dessert made with eggs, milk, and sugar, baked to perfection. Rooted in European culinary traditions, it has inspired variations worldwide, from French crème brûlée to Latin American flan. This classic baked custard is rich yet simple, offering a delicate balance of sweetness and smooth texture. Enjoy it warm or chilled for a comforting and elegant treat.
Ingredients
Scale
- 4 large eggs
- 2 cups milk or heavy cream
- ½ cup sugar
- 1 tsp vanilla extract (optional)
- ¼ tsp salt
- Optional: nutmeg, cinnamon, citrus zest for flavor variations
Instructions
- Preheat oven to 325°F (165°C). Grease ramekins or a baking dish.
- In a bowl, lightly whisk eggs, sugar, salt, and vanilla extract. Avoid overbeating to prevent air bubbles.
- Gradually whisk in warm milk or cream until well combined.
- Strain the mixture through a fine-mesh sieve for a smooth texture.
- Pour into ramekins or a baking dish, leaving space for expansion.
- Place ramekins in a baking pan, then fill the pan with hot water halfway up the sides (water bath method).
- Bake for 45-60 minutes until the custard is set but still slightly jiggly in the center.
- Let cool before refrigerating for at least 2 hours for best texture.
- Serve warm or chilled with a sprinkle of nutmeg, caramel sauce, or fresh berries.
Notes
- For a dairy-free version, substitute milk with almond or coconut milk.
- For a vegan alternative, use aquafaba or silken tofu instead of eggs.
- To avoid curdling, bake at a low temperature and remove when the center is still slightly jiggly.
- Enhance the flavor with cinnamon, nutmeg, citrus zest, or espresso.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 ramekin
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg