Description
This classic Baked Custard recipe delivers a creamy, comforting dessert with a delicate blend of warm spices. Made with whole milk, heavy cream, eggs, and a hint of vanilla and nutmeg, this silky custard is baked gently in a water bath to ensure a smooth, tender texture. Perfect served warm or chilled, it’s a traditional American favorite that’s both simple and elegant.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 3 blades mace
- 1 stick cinnamon, broken in half
- 4 large eggs
- 4 large egg yolks
- 1 Tbsp vanilla bean paste or extract
- Freshly grated nutmeg, for topping
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fit a 2-quart casserole dish into a larger pan that can hold water for the water bath baking technique.
- Heat Milk Mixture: In a heavy-bottomed saucepan, whisk together the whole milk, heavy cream, and sugar. Add the mace blades and cinnamon stick. Heat over medium heat, stirring frequently until the mixture is steaming and bubbles form around the edges, making sure the sugar is completely dissolved. Remove from heat and let it cool briefly.
- Whisk Eggs: While the milk mixture is heating, whisk the eggs and egg yolks in a bowl until fully blended and smooth.
- Combine Hot Milk with Eggs: Slowly pour the hot milk and cream mixture into the eggs, whisking constantly to prevent curdling. Stir in the vanilla bean paste or extract.
- Strain and Pour: Pour the custard mixture through a fine strainer into the prepared casserole dish to remove the mace and cinnamon pieces. Sprinkle freshly grated nutmeg evenly over the top.
- Add Water Bath and Bake: Place the casserole dish in the larger pan on an oven shelf. Carefully pour very hot water into the larger pan until it reaches about halfway up the sides of the casserole. Transfer to the oven and bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean. The custard may puff slightly or turn golden, and the center might still jiggle gently but will firm up as it cools.
- Cool and Serve: Carefully remove the casserole dish from the water bath and set it on a rack to cool. Enjoy warm or allow to cool to room temperature and refrigerate. The custard will keep for several days when refrigerated.
Notes
- Baked custard is a traditional American dessert that is cozy, delicious, and nourishing.
- Use a large, deep pan for the water bath to ensure even cooking.
- Be careful when handling the hot water bath to avoid burns.
- The custard’s center may jiggle slightly when done but will firm up as it cools.
- For best flavor, use fresh spices and real vanilla bean paste if available.
Nutrition
- Serving Size: 1 serving
- Calories: 282 kcal
- Sugar: 14 g
- Sodium: 63 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 207 mg
