Fail-Proof Egg Custard
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish to prevent sticking.
Prepare the Egg Mixture:
In a large bowl, beat together the eggs, sugar, vanilla, and salt until smooth and slightly frothy.
Heat the Milk:
In a small saucepan, gently heat the milk over medium-low until it reaches 180°F (82°C)—just before simmering. Do not boil.
Temper the Eggs:
Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly to prevent curdling.
Once fully combined, whisk for another minute to ensure a uniform texture.
Assemble & Bake:
Pour the custard mixture into the prepared baking dish.
Sprinkle lightly with nutmeg (if desired).
Place the dish in a larger baking pan and fill the outer pan with 1 inch of hot water (this water bath ensures even cooking).
Bake for 45–50 minutes, or until a knife inserted near the center comes out clean. The custard should still jiggle slightly—avoid overbaking, as it can become grainy.
Serve & Enjoy:
Let cool slightly before serving warm, or chill for a refreshing cold treat.
Top with whipped cream, fresh fruit, or a dusting of cinnamon for extra flair.
Store leftovers covered in the refrigerator for up to 3 days.
With this foolproof method, you’ll have a rich, creamy custard that’s perfect for any occasion—dessert lovers rejoice!
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