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This Classic Vanilla Baked Custard is a beautiful example of simple, comforting desserts. Silky and light, it relies on a gentle water bath (bain-marie) to set perfectly without curdling. A sprinkle of nutmeg on top adds that traditional warm aroma, perfectly balancing the sweet, creamy vanilla custard. Classic Vanilla Baked Custard Ingredients IngredientAmountWhole milk3 cupsLarge eggs4Granulated sugar3\/4 cupPure vanilla extract1 tablespoonSalt1\/2 teaspoonGround nutmegFor toppingButterFor greasing Instructions Step 1: Prep Oven and RamekinsPreheat oven to 325\u00b0F (160\u00b0C). Lightly butter 6 small ramekins and place them inside a deep baking dish. Step 2: Whisk the Custard BaseIn a bowl, whisk the eggs\u2026<\/p>\n\n\n\n
This Classic Vanilla Baked Custard<\/strong> is a beautiful example of simple, comforting desserts. Silky and light, it relies on a gentle water bath (bain-marie) to set perfectly without curdling. A sprinkle of nutmeg on top adds that traditional warm aroma, perfectly balancing the sweet, creamy vanilla custard.<\/p>\n\n\n\n [adinserter block=”6″]<\/p>\n\n\n\n Step 1: Prep Oven and Ramekins<\/strong> Step 2: Whisk the Custard Base<\/strong> Tip:<\/em> Whisk gently to avoid creating bubbles, which can make the custard surface look uneven.<\/p>\n\n\n\n Step 3: Temper the Milk<\/strong> Step 4: Set Up Water Bath<\/strong> Step 5: Bake<\/strong> Step 6: Cool and Serve<\/strong> [adinserter block=”7″]<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”5″] This Classic Vanilla Baked Custard is a beautiful example of simple, comforting desserts. Silky and light, it relies…<\/p>\n","protected":false},"author":1,"featured_media":771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=770"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/770\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/771"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\nClassic Vanilla Baked Custard<\/h3>\n\n\n\n
Ingredients<\/h4>\n\n\n\n
Ingredient<\/th> Amount<\/th><\/tr><\/thead> Whole milk<\/td> 3 cups<\/td><\/tr> Large eggs<\/td> 4<\/td><\/tr> Granulated sugar<\/td> 3\/4 cup<\/td><\/tr> Pure vanilla extract<\/td> 1 tablespoon<\/td><\/tr> Salt<\/td> 1\/2 teaspoon<\/td><\/tr> Ground nutmeg<\/td> For topping<\/td><\/tr> Butter<\/td> For greasing<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\nInstructions<\/h3>\n\n\n\n
Preheat oven to 325\u00b0F (160\u00b0C). Lightly butter 6 small ramekins and place them inside a deep baking dish.<\/p>\n\n\n\n
In a bowl, whisk the eggs until smooth. Gently add sugar, salt, and vanilla, stirring until fully combined.<\/p>\n\n\n\n
Heat the milk until hot but not boiling. Slowly pour the milk into the egg mixture while whisking continuously to prevent scrambling.<\/p>\n\n\n\n
Pour the custard into the buttered ramekins and lightly dust with nutmeg. Place the ramekins in the baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.<\/p>\n\n\n\n
Bake for 40\u201345 minutes. The custard is done when the edges are firm, and the center still has a slight jiggle when gently shaken.<\/p>\n\n\n\n
Remove ramekins from the water bath immediately to stop cooking. Let them cool at room temperature for about 20 minutes. Serve warm, or chill in the fridge for a firmer custard.<\/p>\n\n\n\n