Baked Custard Recipe

This old-fashioned Baked Custard is rich, creamy, and made with simple pantry staples. An easy Southern dessert that's perfect served warm or chilled with whipped cream and fresh berries.

Course Dessert

Cuisine American, Southern

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

Prep Time 5

Cook Time 40

Chill time 2

Total Time 2 45

Servings 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
1/2 cup granulated sugar
1 Tbsp vanilla extract
1/2 tsp salt
1/8 tsp ground nutmeg plus additional to dust tops, if desired
1/8 tsp ground cinnamon
2-3 Tbsp turbinado sugar (sugar in the raw) for the tops

Instructions

Preheat oven to 350°F. Arrange six 6 ounce ramekins in a 13x9-inch baking pan leaving room around each one for water. Set aside.
In a large bowl, beat eggs and egg yolk using an electric mixer on medium speed 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 and pour egg mixture evenly between the ramekins. Sprinkle the tops with turbinado sugar and a light dusting of nutmeg. Fill the pan with boiling water. Add enough water to come up 1-inch on sides of ramekins.
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 wire rack to cool completely. (You can also enjoy warm.)
Chill until serving with whipped cream and fresh berries.

Notes

Vanilla Extract - You can use almond extract in place of vanilla extract.
Citrus - You can add orange zest or lemon zest to the custard for a citrus flavor twist.
Use Room Temp Ingredients - Allow time for the eggs, egg yolk and half and half to come to room temperature prior to mixing the ingredients together.
Sugar - You can use a heat stable alternative sweetener in the same amount. i.e. Splenda or similar brand of sweetener that you enjoy.
Don't Over Whip - 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.
Toppings - If you prefer, you can dust the top of the custard with additional nutmeg and omit the turbinado sugar. The raw sugar adds a nice texture to the custard overall. You could also use both.
Please Note - While 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.
Place Ramekins on a Sheet Pan - 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.
Alternate Pan - You may choose to bake the egg custard in a 9x9-inch baking dish or cake pan. When doing so, the baking time may need to be adjusted, a large portion may take longer to bake. Insert the tip of a knife into the center to check for doneness.

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