Old-Fashioned Vanilla Baked Custard

Step 1: Preheat & Prep

• Preheat oven to 165°C (325°F).
• Place 4 ramekins in a deep baking dish.

Step 2: Warm the Milk

• Heat milk in a saucepan until steamy but not boiling.
• Remove from heat and set aside.

Step 3: Mix Eggs & Sugar

• In a bowl, whisk eggs, sugar, salt, and vanilla gently.
• Avoid whipping in air (this keeps the custard smooth).

Step 4: Temper the Eggs

• Slowly pour warm milk into the egg mixture, whisking gently.
• This prevents curdling.

Step 5: Fill Ramekins

• Pour custard evenly into ramekins.
• Sprinkle a pinch of nutmeg on top if desired.

Step 6: Water Bath (Very Important)

• Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
• This ensures even, gentle cooking.

Step 7: Bake

• Bake 35–45 minutes, until edges are set and the center still slightly jiggles.
• Do not overbake.

Step 8: Cool & Serve

• Remove ramekins from water bath.
• Cool to room temperature, then refrigerate at least 2 hours.
• Serve chilled or slightly warm.

💡 Pro Tips

• For extra smooth custard, strain the mixture before baking.
• Whole milk gives classic texture; cream makes it richer.
• Custard is done when a knife inserted near the center comes out mostly clean.

🍽️ Serving Ideas

• Serve plain for a nostalgic treat
• Add fresh berries on top
• Pair with tea or coffee