Baked Custard

Egg custard is a timeless dessert that you can enjoy plain or dressed up with fresh fruit, raspberry sauce or whipped cream. Similar custard iterations like crème brûlée, caramel flan and egg tarts are a bit more involved but the classic baked egg custard recipe is as straightforward as it gets: no pie crust, no flambé, no caramel, no fuss. Simply pour the custard mixture into a baking dish and place it in a water bath to cook gently.

Ingredients in Baked Egg Custard

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• Eggs: Eggs are the primary thickening agent in custard. When heated, the proteins in the eggs coagulate and form a network that traps the liquid ingredients, creating a smooth, firm texture. They also add richness and contribute to the overall flavor of the custard. Since this is the prominent ingredient, get the best quality eggs.
• Sugar: Granulated sugar sweetens the custard and helps to balance the egg flavor. It also aids in the browning process when the custard is baked.
• Salt: Just a touch of salt enhances the overall flavor of the custard by balancing the sweetness and bringing out the natural flavors of the other ingredients.
• Nutmeg and cinnamon: These warming spices provide a subtle, sweet and nutty flavor that complements the other ingredients.
• Vanilla extract: Vanilla extract is a key flavoring agent that provides a rich, aromatic note that can help to mask any potential eggy flavor.
• Milk: Milk serves as the main liquid in the custard and works as a carrier for the other flavors in the custard. Milk also contributes to the custard’s creamy texture and helps temper the richness of the eggs.

Directions

Step 1: Combine custard ingredients

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Whisk to combine eggs, sugar, spices and vanilla in a bowl, then stir in milk. Pour the mixture into a 1-1/2 quart baking dish.

Step 2: Bake the custard in a water bath

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Place the baking dish in a larger cake pan and add water to the cake pan until it reaches one inch up the side of the custard dish. Bake at 325°F for one hour or until a knife inserted near the middle comes out clean.

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Egg Custard Recipe Variations

• Custard pie: Pour the custard mixture into a pre-baked pie shell and bake for 40 to 50 minutes at 350° or until the custard is set but still slightly jiggly in the center. Rather than bake the pie in a water bath, place the pie plate on a baking sheet to ensure even cooking.
• Almond custard: Substitute 1 teaspoon of vanilla extract for almond extract for a nutty twist.
• Caramel egg custard: Pour a layer of caramel sauce into the baking dish before adding the custard mixture for a sweeter flan-like custard.
• Coconut custard: Replace half of the whole milk with canned coconut milk.
• Lemon custard: Add a teaspoon of lemon zest to the custard mixture for a bright, citrusy note.

How to Store Egg Custard

Allow the custard to cool completely, then cover with plastic wrap and store in the refrigerator. It will keep for up to three days.

How do you freeze egg custard?

Transfer individual portions of the cooled custard into freezer-safe containers and freeze for up to two months. Thaw in the refrigerator overnight before serving.

How do you reheat egg custard?

Custard is best enjoyed cold or at room temperature. Reheating it can cause the egg to curdle.

Egg Custard Recipe Tips

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What’s the difference between custard and egg custard?

While all egg custards are a type of custard, not all custards are egg custards. Egg custard specifically refers to a simple, traditional custard that primarily uses eggs for thickening, resulting in a smooth and creamy baked dessert with a firm yet creamy texture. It is known for its smooth, rich consistency and delicate flavor. Some other custards may use cornstarch or flour as a thickener and the texture can range from pourable and creamy to thick and set.

Why does my baked custard taste eggy?

If your custard looks curdled, tastes eggy or smells sulfuric you overcooked it. Either the custard was in the oven for too long or at too high a temperature. It’s also important not to skip the water bath for this reason.

How do I prevent my custard from curdling?

To prevent the custard from curdling, bake it at a low temperature (around 325°) and use a water bath to ensure gentle, even cooking.