Ingredients
Scale
- 4 large eggs, room temperature
- 2½ cups whole milk, warmed
- ⅓ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- Ground nutmeg, for sprinkling
- Boiling water, for water bath
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Place 6-8 ramekins or custard cups in a large roasting pan or baking dish. Set aside. Begin heating water in a kettle or large pot for the water bath.
- Warm the Milk: In a small saucepan over medium-low heat, warm the milk until it’s hot but not boiling (about 160°F). You should see steam rising from the surface. This step helps the custard bake more evenly and prevents curdling. Remove from heat and set aside.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy. Don’t over-beat—you want to mix thoroughly but avoid incorporating too much air, which can create bubbles in your finished custard.
- Temper and Combine: Slowly pour the warm milk into the egg mixture while whisking constantly. This gentle tempering process prevents the eggs from scrambling. Whisk until everything is fully incorporated and the mixture is smooth.
- Strain the Mixture: Pour the custard mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout. This removes any bits of cooked egg and creates an ultra-smooth texture. Discard any foam or solids left in the strainer.
- Fill the Ramekins: Carefully pour the strained custard mixture into your prepared ramekins, filling each about three-quarters full. Sprinkle the top of each custard generously with ground nutmeg.
- Create the Water Bath: Place the roasting pan with ramekins in the preheated oven. Carefully pour the hot water into the pan around the ramekins until the water reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures gentle, even cooking and prevents the edges from overcooking.
- Bake: Bake for 40-50 minutes, until the custards are set around the edges but still slightly jiggly in the center (about the size of a quarter). The internal temperature should reach 170-175°F. Remember, they’ll continue to set as they cool, so don’t overbake!
- Cool: Carefully remove the roasting pan from the oven. Using tongs or a spatula, remove each ramekin from the water bath and place on a wire cooling rack. Let cool for 15-20 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.
Notes
- The custard is done when it jiggles slightly in the center like Jell-O. If there’s liquid sloshing around, it needs more time.
- For perfectly smooth tops, use a spoon to remove any foam or bubbles from the surface before baking.
- Different ovens vary in temperature, so start checking your custards at 35 minutes to prevent overbaking.
- Custards will continue to firm up as they cool, so err on the side of slightly underdone rather than overbaked.
- For easier cleanup, place a kitchen towel in the bottom of your roasting pan before adding ramekins—this prevents sliding and protects the ramekins.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 custard (based on 6 servings)
- Calories: 145
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg