Old-Fashioned Vanilla Baked Custard
A timeless, silky-smooth dessert with a delicate vanilla flavor and lightly caramelized top—simple, comforting, and elegant.
Ingredients (Serves 4–6)
4 cups (1 liter) whole milk
4 large eggs
1/2 cup (100 g) sugar
1 tbsp vanilla extract
1/4 tsp salt
Ground nutmeg (for topping, optional)
Instructions
- Preheat & Prep
Preheat oven to 160°C (325°F)
Place 4–6 ramekins or a baking dish inside a larger roasting pan - Heat the Milk
Warm milk in a saucepan until hot but not boiling - Mix Custard Base
In a bowl, whisk:
eggs
sugar
salt
Slowly pour in warm milk while whisking (tempering the eggs)
Stir in vanilla - Strain (Optional but Recommended)
Strain mixture through a sieve for extra smooth texture - Fill & Water Bath
Pour custard into ramekins
Fill roasting pan with hot water halfway up the sides (bain-marie) - Bake
Bake for 35–45 minutes
Custard should be set but slightly jiggly in the center - Cool & Serve
Remove from water bath
Let cool, then chill for at least 2 hours
Sprinkle nutmeg on top before serving
Serving Ideas
Serve chilled or slightly warm
Top with fresh berries
Add whipped cream or caramel drizzle
Tips for Success
Don’t boil milk—prevents curdling
Water bath ensures gentle, even cooking
Avoid overbaking to keep it silky
Strain for a restaurant-quality texture