Easy Egg Custard
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Ideally sized for a kids' snack, but worldly enough for a dinner party, this dessert takes just 15 minutes to prep and can be stored in the refrigerator for up to 3 days. It tastes even better a day after you've made it!


2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 TSP vanilla extract
Freshly grated or ground nutmeg


1) Preheat oven to 300 degrees
2) Place 6 4-oz ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
3) In a medium saucepan, bring the milk to a simmer over medium-low heat.
4) Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar and vanilla.
5) Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6) Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
7) Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8) Bake until the custard is just set (it can still be a little loose), 30-35 minutes.
9) Let the custard cool in the water bath for about 2 hours before serving.

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