Fail-Proof Egg Custard
Ingredients:
5 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups 2% or whole milk
Nutmeg for topping (optional)
Preparation:
Preheat and Prep:
Preheat your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish.
Mix the Custard Base:
In a large bowl, beat together the eggs, sugar, vanilla extract, and salt until well combined.
Heat the Milk:
In a small saucepan, heat the milk to about 180°F (82°C) or just before it starts to simmer (do not let it boil).
Combine Milk and Egg Mixture:
Very slowly, pour a thin stream of the hot milk into the egg mixture while continuously whisking to temper the eggs and prevent curdling.
Once all the milk is incorporated, whisk the mixture for an additional minute to ensure it’s fully combined.
Bake the Custard:
Pour the mixture into the prepared baking dish.
Sprinkle nutmeg over the top if desired.
Place the baking dish into a larger baking dish filled with about 1 inch of water to create a water bath.
Carefully place the setup in the oven.
Bake:
Bake for 45-50 minutes, or until a knife inserted into the center comes out clean but the custard still jiggles slightly. Be careful not to overbake, as this can cause the custard to curdle.
Serve:
Serve the custard warm or chilled.
Optionally, top with whipped cream, fruit, or additional spices.
Refrigerate any leftovers.
Enjoy your Fail-Proof Egg Custard!
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