This Fail-Proof Egg Custard is smooth, creamy, and delicious, with a delicate balance of sweetness and flavor. It’s a simple, classic dessert that’s easy to make and guaranteed to impress!
Fail-Proof Egg Custard: A Creamy, Comforting Classic
Egg custard is a timeless dessert that’s smooth, creamy, and perfect for any occasion. Whether you’re serving it as a light dessert, a brunch treat, or simply indulging in something comforting, this Fail-Proof Egg Custard recipe is exactly what you need.
This version of egg custard is so easy to make, and the best part is that it comes out perfect every time! The rich, velvety texture of the custard is balanced with a subtle sweetness, and the warm, fragrant vanilla adds an extra layer of flavor. It’s simple yet sophisticated, and it’s a dessert that feels like a warm hug in a bowl.
Why You Should Try This Recipe
The fail-proof nature of this recipe ensures you don’t have to worry about curdling eggs or overcooking the custard. Plus, it’s quick to prepare—just a few basic ingredients that you likely already have in your kitchen. Top it with a sprinkle of cinnamon or nutmeg for an extra touch of flavor, or enjoy it on its own.
Whether you’re new to making egg custard or a seasoned pro, this recipe is guaranteed to deliver a smooth, sweet custard every time.
Storage Options
• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended, as it may affect the texture of the custard.
• Serving Tip: Best served chilled or at room temperature.
PIN
Fail-Proof Egg Custard Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups/spoons
- Small bowl
- 4 small ramekins or custard cups
- Oven-safe dish (for water bath)
Ingredients
- 2 ½ cups whole milk
- ½ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp ground cinnamon or nutmeg optional, for garnish
Instructions
- Step 1: Prepare the Custard Base
- In a medium saucepan, heat the milk over medium heat until it’s warm, but not boiling. Stir occasionally to prevent burning.
- In a small bowl, whisk the eggs, sugar, salt, and vanilla until well combined.
- Step 2: Temper the Eggs
- Slowly pour a little of the warm milk into the egg mixture while whisking constantly to temper the eggs (this prevents them from scrambling).
- Gradually add the remaining milk, continuing to whisk as you pour.
- Step 3: Cook the Custard
- Pour the egg mixture back into the saucepan and cook over low heat. Stir constantly with a wooden spoon or heatproof spatula to ensure the custard doesn’t curdle.
- Continue cooking for about 5–7 minutes, or until the custard thickens and coats the back of the spoon. Don’t let it boil.
- Step 4: Strain & Cool
- Once thickened, remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a bowl to remove any egg bits. This ensures a silky smooth texture.
- Let the custard cool for 15–20 minutes, then transfer it into ramekins or custard cups.
- Step 5: Chill & Serve
- Place the ramekins in the fridge and chill for at least 2 hours, or until fully set.
- Serve chilled, and top with a sprinkle of cinnamon or nutmeg if desired. Enjoy!
Notes
• Avoid high heat when cooking the custard to prevent curdling. Low and slow is the key!
• If you don’t have ramekins, you can make this recipe in a larger baking dish, but the custard will take longer to set.
• You can also serve this as a flan by baking it in a water bath for a silky, firm texture.
