Why did my custard curdle?

Custard typically curdles from overheating. Make sure you're using a water bath, which regulates the temperature, and remove the custard from the oven as soon as it passes the knife test but still jiggles. Remember that residual heat will continue cooking the custard even after you remove it from the oven.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to half without affecting the texture. The custard will be less sweet but still set properly. I wouldn't recommend eliminating it entirely as sugar contributes to the custard's structure.

Why is tempering the eggs so important?

Tempering (slowly adding hot milk to eggs while whisking) prevents the eggs from cooking too quickly and turning into scrambled eggs. This step is crucial for achieving that perfect, smooth texture that defines a great custard.

Can I make this custard dairy-free?

Yes! You can substitute the milk with full-fat coconut milk or almond milk. Keep in mind that plant milks will change the flavor profile, and you may need to adjust the baking time slightly as they set differently than dairy milk.

Fail-Proof Egg Custard Recipe

Description

This fail-proof egg custard recipe yields a perfectly creamy and silky dessert every time, thanks to a gentle baking method with simple ingredients. Its delicate vanilla flavor and smooth texture make it a classic treat that can be served warm or chilled, topped with nutmeg, whipped cream, or fresh fruit.

Ingredients

Units Scale

Custard Base

5 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups 2% or whole milk

Topping

Nutmeg, for topping

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Instructions

Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
Mix Custard Ingredients: In a large bowl, beat together the eggs, sugar, vanilla extract, and salt until well combined and the mixture is smooth.
Heat the Milk: In a small saucepan, heat the milk over medium heat until it reaches about 180°F (just before it starts to simmer). Do not allow it to boil.
Temper the Eggs: Slowly pour a thin stream of the hot milk into the egg mixture while continuously whisking. This ensures the eggs do not scramble. Continue whisking until fully combined, then whisk the mixture for an additional minute for extra smoothness.
Pour and Add Nutmeg: Pour the custard mixture into the prepared baking dish. Sprinkle nutmeg evenly over the top, if desired.
Set Up Water Bath: Place the baking dish inside a larger baking dish. Fill the larger dish with hot water until it reaches about 1 inch deep, creating a water bath for gentle baking. Be careful not to splash water into the custard.
Bake the Custard: Carefully transfer both dishes to the preheated oven. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. The custard should still have a slight jiggle in the center; do not overbake or the custard may curdle.
Cool and Serve: Remove from the oven and let cool slightly. Serve warm or chill in the refrigerator. Top with whipped cream, fresh fruit, or additional spices as desired. Refrigerate leftovers promptly.

Notes

For richer custard, use whole milk rather than 2%.
To prevent curdling, ensure to gradually add the hot milk while whisking continuously.
You can add a cinnamon sprinkle on top instead of nutmeg or mix both for extra flavor.
The water bath (bain-marie) is essential for even baking and preventing the eggs from scrambling.
Custard can be stored covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe (about 1/2 cup)
Calories: 210
Sugar: 20g
Sodium: 220mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 9g
Cholesterol: 185mg