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🍮 Introduction & Description

There’s something beautifully nostalgic about a perfectly set, silky-smooth egg custard. This Fail-Proof Egg Custard recipe is a classic that never goes out of style. With just a handful of basic ingredients—eggs, milk, sugar, and vanilla—you can create a dessert that’s elegant enough for guests and easy enough for a weeknight treat.

Whether you’re making it in individual ramekins or one big dish, this custard comes out perfectly every time. The trick? A gentle baking method and a simple ratio that guarantees a soft, tender set without any curdling or weeping. This recipe works well as a base for more adventurous flavor variations, too—like nutmeg, cinnamon, citrus zest, or even espresso.

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📝 Ingredients (U.S. Standard Measurements)

• 2 cups whole milk (or half-and-half for creamier texture)
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Freshly grated nutmeg (optional, for topping)

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👩‍🍳 Instructions

Step 1: Preheat oven and prepare dishes

Preheat your oven to 325°F (163°C). Place 4–6 ramekins (or a 1 ½-quart baking dish) in a large roasting pan. Bring a kettle of water to a boil.

Step 2: Warm the milk

In a medium saucepan, warm the milk over medium heat until just about to simmer—do not boil. Remove from heat and let cool slightly.

Step 3: Mix the eggs and sugar

In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt until smooth and pale in color.

Step 4: Temper the eggs

Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Step 5: Strain and pour

Strain the custard mixture through a fine mesh sieve for an ultra-smooth texture. Pour evenly into ramekins or your baking dish. Sprinkle tops with nutmeg if desired.

Step 6: Bake in a water bath

Carefully pour hot water into the roasting pan around the ramekins to come halfway up the sides. Bake for 35–45 minutes, or until the centers are just set and slightly wobbly.

Step 7: Cool and serve

Remove from the oven and let cool in the water bath for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours. Serve cold, garnished with fresh fruit, whipped cream, or just as-is.

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🍽️ Nutrition Facts (Per Serving – based on 6 servings)

• Calories: 210
• Fat: 8g
• Saturated Fat: 3.5g
• Carbohydrates: 25g
• Sugar: 23g
• Protein: 7g
• Sodium: 80mg
• Calcium: 120mg

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🔥 Tips & Tricks

• Use whole milk for a perfectly creamy result; avoid skim milk.
• Straining the mixture removes chalazae (those white egg strands) and ensures a silky texture.
• Baking in a water bath (also known as a bain-marie) regulates temperature and prevents cracking.
• Don’t overbake! Remove when the custard still has a gentle jiggle in the center—it will firm up as it cools.
• You can infuse the milk with spices or herbs like cinnamon sticks, cardamom, or even Earl Grey tea for unique variations.

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💡 My Special Touch

Sometimes I steep a strip of lemon or orange zest in the milk while warming it, then remove before mixing into the eggs. It adds a subtle, refreshing note that cuts through the richness and elevates the custard.

For a caramel twist, pour a tablespoon of caramel sauce into each ramekin before adding the custard mixture—voilà, easy caramel egg custard!