Classic Baked Custard

Here’s a classic Baked Custard recipe — smooth, creamy, and comforting, just like grandma used to make:

🍮 Classic Baked Custard Recipe

Servings: 6
Prep Time: 10 minutes
Bake Time: 45 minutes
Total Time: 55 minutes

Ingredients:

• 2 ½ cups whole milk

• 4 large eggs

• ½ cup granulated sugar

• 1 tsp pure vanilla extract

• ¼ tsp salt

• Ground nutmeg (for topping)

Instructions:

1. Preheat Oven:
   Preheat your oven to 325°F (160°C). Place 6 ramekins or custard cups in a deep baking dish.

2. Heat the Milk:
   In a saucepan, heat the milk over medium heat until it’s hot but not boiling (just small bubbles around the edges). Remove from heat.

3. Make the Custard Mix:
   In a bowl, whisk together eggs, sugar, salt, and vanilla until smooth and light. Slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling.

4. Strain (Optional):
   For ultra-smooth custard, strain the mixture through a fine sieve into a pitcher or large bowl.

5. Pour & Sprinkle:
   Pour the custard evenly into the ramekins. Sprinkle a tiny pinch of ground nutmeg on top of each.

6. Water Bath Bake:
   Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40–50 minutes, or until a knife inserted in the center comes out clean.

7. Cool & Serve:
   Remove ramekins from the water bath and cool. Serve warm, chilled, or at room temperature.

Tips:

• Use fresh eggs for the creamiest texture.

• For a twist, infuse the milk with a cinnamon stick or lemon zest.

• Keep leftovers chilled; they’ll last 3–4 days.