Egg Custard with Vanilla

Introduction

This egg custard uses 4 eggs, a quart of milk, and a water bath to set into a smooth baked dessert. The slow oven at 300325°F / 150160°C keeps the texture tender, and the clean-knife test makes it easy to tell when it is done.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 4 eggs
• ½ cup (120 g) white granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 quart (946 ml) milk
• butter or shortening

Instructions

1. Beat the eggs, the sugar, the salt, and the vanilla together.
2. Scald the milk and add it very slowly, stirring constantly (see tempering).
3. Pour the mixture into a greased or buttered baking dish or several small greased heat-proof molds.
4. Place the baking dish or the molds in a pan of water in a slow oven (300-325°F / 150-160°C) and bake for between 30 and 40 minutes.
5. Test if the custard is cooked with a knife, which will come out clean when the custard is thoroughly baked.

Variations

• Replace the 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) with finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) for a sharper, more pronounced flavor.
• Replace part of the white granulated sugar with light brown sugar if you want a deeper, slightly caramel note and a darker finished custard.
• Bake the mixture in several small greased heat-proof molds instead of one baking dish to get faster cooking and more individual portions.
• Add a light dusting of ground nutmeg over the top before baking if you want a more traditional baked-custard finish.

Tips for Success

• Scald the milk just until it is steaming and small bubbles appear around the edge; a full boil makes tempering harder.
• Add the hot milk very slowly while stirring constantly so the eggs do not curdle.
• Grease the baking dish or molds thoroughly with butter or shortening so the custard releases cleanly.
• Keep the water bath at least partway up the sides of the dish or molds for gentler, more even baking.
• Check with a knife near the center; once it comes out clean, remove the custard before it overbakes and turns grainy.

Storage and Reheating

Let the custard cool completely, then cover the baking dish tightly or transfer portions to an airtight container. Refrigerate for up to 4 days.

Do not freeze it. The texture tends to separate and turn grainy after thawing.

For reheating, use low heat so the eggs do not tighten. Warm individual portions in the microwave at 50% power in 10-second bursts, or place the dish or molds in a 275°F oven until just warmed through, about 10 to 15 minutes.

FAQ

Do you need to scald the milk?

Yes. Scalding heats the milk enough to blend smoothly into the eggs and helps the custard bake more evenly.

Can you bake this in ramekins or custard cups?

Yes. Several small heat-proof molds work well and usually finish sooner than one large baking dish, so start checking early.

Why did the custard come out grainy or full of holes?

That usually means the milk was added too quickly or the custard baked too long. Both make the eggs set too hard instead of staying smooth.

Can you use a different milk?

You can use a richer milk for a fuller texture, or a non-dairy milk if needed, but the custard may set softer and taste less rich.