Baked Custard Recipe

This rich and delicious old fashioned Baked Custard Recipe is certain to satisfy your sweets craving. Top it with a dollop of whipped cream and fresh berries for an easy-to-make dessert.

Easy Baked Custard Recipe

These Baked Custard cups are super simple to make using ingredients you likely already have on hand. How do you make Baked Custard: (Scroll down for full printable recipe.)

• Prepare Ramekins – Preheat oven to 350°F. Arrange six 6 ounce ramekins in a 13 x 9 inch baking pan leaving room around each one for water. Set aside.
• Eggs – Beat eggs and egg yolk using an electric mixer just until combined. (Vigorous beating will create air bubbles in the custard)
• Add Half and Half and Sugar – To the eggs add half and half (or whole milk), sugar, vanilla, salt, nutmeg and cinnamon. Beat on medium just until fully incorporated.
• Divide Mixture – Divide egg custard evenly between the ramekins. Sprinkle the tops with turbinado sugar and a light dusting of nutmeg. Fill the pan with boiling water to 1 inch depth on sides.
• Bake – Bake per the recipe just until the center of the custard is set when the pan is gently shaken. You can broil the top at the end of baking to brown further.
• Carefully remove the ramekins to a cooling rack to cool completely or enjoy warm.

How to Make the Best Baked Custard Recipe

• Ingredients you’ll need to make homemade Baked Custard: Whole milk, large eggs, large egg yolk, vanilla extract, ground nutmeg, ground cinnamon, granulated sugar and turbinado sugar.
• Kitchen tools you’ll need: A hand mixer or whisk, measuring cups and spoons, large mixing bowl, six 6 ounce ramekins, a 13 x 9 inch baking pan.
• If you prefer, you can dust the tops with additional nutmeg and omit the turbinado sugar. The raw sugar adds a nice texture to the custard overall. You could also use both.
• You can add orange or lemon zest to the custard for a citrus twist in flavor.
• Allow time for the eggs, egg yolk and half and half to come to room temperature prior to mixing the ingredients together.
• You can also use a heat stable alternative sweetener in the same amount. i.e. Splenda or similar brand of sweetener that you enjoy.
• When beating the egg custard filling, beat just until combined. If you whip the mixture too vigorously it will cause air bubbles in the custard.
• Please note: While the raw sugar (turbinado sugar) will add texture to the top of these baked custard cups they aren’t like creme brulee with the hard burnt sugar topping. If you want that aspect, sprinkle the tops with granulated sugar at the end of baking and broil or caramelize with a pastry torch.
• It’s easier to arrange the ramekins in the pan and place the whole thing into the oven prior to filling it with boiling water. Doing so results in less chance of sloshing about when moving it from the counter to the oven to bake.
• Store baked Egg Custard chilled in the refrigerator for up to 4 days.

More Easy Dessert Recipes to Make

• This Honeycomb Recipe is light and airy.
• These two bite Pecan Tassies are a cross between pecan pie and a cookie.
• Chocolate Peanut Butter Banana Bites can be made in advance for a sweet cool down treat.
• Drizzle this Salted Caramel Sauce over ice cream or use it as a dip for fruit.
• No churn Rocky Road Ice Cream.
• Puff pastry makes these Cream Horns a cinch to make.
• Cake Pops from Food Network.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Mixing Bowls
• Measuring Set
• Kitchen Utensils