Creamy Egg Dessert

This velvety egg custard delivers a smooth, indulgent treat that's both nostalgic and fancy. I've tweaked this method through countless family Sunday dinners, where mastering custard always marked someone as a talented home baker.

I first whipped up this custard when grandma came to visit and wanted to pass down her mom's special recipe. After two decades, it's stayed exactly the same in my collection because you don't mess with something that's already perfect.

Ingredients

• Eggs: Room temperature, fresh eggs give you the smoothest texture and help everything set properly
• Sugar: Standard granulated sugar blends perfectly into the custard mixture
• Vanilla extract: Go for real instead of artificial for that genuine taste
• Salt: A tiny bit lifts the sweetness and adds complexity
• Milk: Full-fat creates the most luxurious results though 2% can work in a pinch
• Nutmeg: Not required but adds a lovely fragrant touch to your finished dessert

Step-by-Step Instructions

Preheat and Prep:

Start by warming your oven to 350°F. Thoroughly butter your 8×8-inch baking dish, making sure to get into every edge. This quick task stops the custard from sticking and makes it way easier to serve later. Getting the right temp matters for even cooking.

Mix the Egg Base:

Grab a big mixing bowl and whisk together your eggs, sugar, vanilla extract, and salt. Keep mixing until everything looks smooth and the sugar totally dissolves. This usually takes about 2 minutes of steady whisking. Try not to make bubbles or foam since that can mess up your final texture.

Heat the Milk:

Put your milk in a small pot and gently warm it over medium heat until it hits around 180°F. You'll notice tiny bubbles forming at the edges and steam coming off the top. Don't let it come to a full boil or you'll ruin how the custard proteins come together.

Combine Milk and Egg Mixture:

Here's where you need to go slow. Keep whisking your egg mixture while very gradually pouring in the hot milk in a thin stream. This slow warming prevents your eggs from scrambling. Keep whisking for another minute after all the milk is added to make sure everything's fully mixed.

Prepare for Baking:

Pour your custard mix into your greased dish. If you want extra flavor, sprinkle some freshly grated nutmeg across the top. The nutmeg will make a fragrant, tasty crust as everything bakes.

Water Bath Baking:

Set your custard dish inside a bigger baking pan. Carefully add hot water to the bigger pan until it comes about an inch up the sides of your custard dish. This water helps control the heat and lets the custard cook slowly and evenly.

Bake to Perfection:

Slowly move everything to your hot oven. Let it bake for 45-50 minutes, checking it after about 40 minutes. Your custard is done when a knife stuck near the middle comes out clean, but the center should still jiggle slightly.

Cool and Serve:

Take it out and let the custard cool in the water bath for 15 minutes before removing. This stops quick temperature changes that might make it crack. Enjoy it warm for a cozy treat or chill it for at least 2 hours for a cool dessert.

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My grandma always told me to use farm-fresh eggs with those super orange yolks for this custard. She said they made everything look more golden and taste better. After making this countless times, I can't argue with her about how much prettier the color turns out.

Storage Tips

This custard stays fresh in the fridge for up to 3 days when you cover it with plastic wrap pressed right against the surface. That stops that weird skin from forming on top. I've noticed the flavor actually gets a bit deeper after sitting overnight, making it perfect for prepping before a dinner party or holiday meal.

Flavor Variations

Though I love the traditional version, this basic custard welcomes all kinds of creative touches. Try warming the milk with a cinnamon stick, star anise, or even some lavender before using it. Want something richer? Just swap one cup of milk with heavy cream. During fall, I can't resist adding a spoonful of maple syrup and some pumpkin pie spice for that cozy seasonal feel.

Troubleshooting

If you see tiny bubbles or your custard feels a bit grainy, your oven was probably too hot or you baked it too long. The best custard should feel completely smooth. Keep in mind that custard keeps firming up as it cools, so it's better to take it out a bit early than leave it in too long. When it's done right, the middle will have a slight jiggle when you pull it from the oven.

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With just a little work and a handful of basic ingredients, this egg custard can become your favorite standby dessert for any gathering.

Frequently Asked Questions

→ How can I stop the eggs from curdling?

To keep the eggs from curdling, add the hot milk bit by bit while whisking constantly. This gradual process avoids cooking them too fast.

→ What’s the best way to get even baking?

Place your dish in a water bath by setting it in a larger dish with about an inch of water. This keeps the heat nice and gentle for even cooking.

→ Can I swap out the type of milk used?

Sure! You can use whole milk, 2% milk, or mix in some cream for a richer taste. It’s best to skip skim milk as it can make the dessert less creamy.

→ How can I tell if it’s baked just right?

You’ll know it’s done when the surface jiggles a bit but a knife in the center comes out clean. Don’t bake too long or it’ll lose its creamy texture.

→ Can I prepare this dessert in advance?

Yes! Make it the day before. Once baked, let it fully cool, cover it up, and pop it in the fridge. It tastes amazing served chilled.