Ingredients for Quick Egg Custard
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How to Make Quick Egg Custard
- Preheat oven to 325°F (160°C).
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer around the edges (scalding). Do not boil.
- In a large bowl, whisk together the eggs, sugar, and salt until light and frothy.
- Gradually whisk in the hot milk into the egg mixture, ensuring a smooth consistency. Whisk continuously to prevent the eggs from scrambling.
- Stir in the vanilla extract (if using).
- If making a custard pie: Pour the custard mixture into your prepared pie crust.
- If making individual custards: Pour the custard mixture into ramekins or oven-safe dishes.
- Place the ramekins/pie in a baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins/pie (bain-marie).
- Bake for 25-30 minutes, or until the custard is just set. The center should still have a slight jiggle.
- Remove from oven and let cool completely on a wire rack before serving. Refrigerate for at least 2 hours for best results if serving chilled.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
68g
Fat
29g
Carbs
11g
