Baked Egg Custard Recipe

Ingredients for Baked Egg Custard

• Eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Nutmeg
• Vanilla
• 2 cups whole milk

How to Make Baked Egg Custard

1. Preheat oven to 350°F (175°C). Grease a small casserole dish (approximately 1.5 quart) with butter.
2. In a medium saucepan, heat 2 cups of whole milk over medium heat until just simmering (do not boil).
3. In a separate bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until light and frothy.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
5. Pour the custard mixture into the prepared casserole dish.
6. Place the casserole dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the casserole dish (this creates a water bath for even baking).
7. Bake for 30-35 minutes, or until the custard is set around the edges and the center is just slightly jiggly.
8. Let the custard cool completely before serving. Refrigerate for at least 2 hours for best results. Enjoy!