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? First, place six 6 ounce ramekins into a pan with enough space between each to pour boiling water for the water bath. Using an electric mixer and a medium size bowl, beat together the eggs and egg yolks. Add the half and half, vanilla extract, granulated sugar, cinnamon and nutmeg. Mix just until combined then divide the custard evenly among the ramekins. Sprinkle the tops with turbinado sugar and fill the pan with boiling water. Bake per the recipe until set and enjoy them warm or chilled.

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.

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Helpful Kitchen Items:

• Six Ounce Ramekins
• 13 x 9 inch Pan
• Whipped Cream Dispenser
• Measuring Set

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Baked Custard Recipe

Prep Time5 minutes mins

Cook Time40 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: baked-custard-recipe, easy-baked-custard

Servings: 6 servings

Calories: 239kcal

Ingredients

• 4 large eggs room temperature
• 1 large egg yolk room temperature
• 3 cups half and half or whole milk room temperature
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg plus additional to dust tops, if desired
• ⅛ teaspoon ground cinnamon
• 2-3 tablespoon turbinado sugar (sugar in the raw) for the tops

Cook ModePrevent your screen from going dark

Instructions

• 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.
• In a large mixing bowl, beat eggs and egg yolk using an electric mixer just until combined. (Vigorous beating will create air bubbles in the custard)
• To the eggs add half and half (or whole milk), sugar, vanilla, salt, nutmeg and cinnamon. Beat on medium just until fully incorporated.
• 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 for 35-40 minutes or 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, if desired)
• Carefully remove the ramekins to a cooling rack to cool completely. (You can also enjoy warm)
• Chill until serving with whipped cream and fresh berries.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 317mg | Potassium: 112mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 246IU | Vitamin C: 0.003mg | Calcium: 70mg | Iron: 1mg

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