Baked egg custard is one of those old-fashioned desserts that never goes out of style. Made with just eggs, milk, sugar, and a touch of vanilla, this dessert is silky, lightly sweet, and oh-so comforting.
It’s perfect for serving warm in the evening or chilled the next day. Plus—it’s budget-friendly and super easy to make!
🛒 Ingredients (Serves 4):
- 2 large eggs
- 2 cups milk (full cream or evaporated milk works best)
- ¼ cup sugar
- 1 tsp vanilla extract
- A pinch of nutmeg or cinnamon (optional)
👨🏾🍳 Instructions:
Step 1: Preheat Oven
Preheat your oven to 160°C (320°F). Place 4 ramekins or a baking dish inside a larger tray.
Step 2: Make Custard Mixture
In a bowl, whisk eggs, sugar, and vanilla until smooth. Warm the milk (not boiling), then slowly add it to the egg mixture, whisking constantly.
Step 3: Strain (Optional but Recommended)
For extra smooth custard, strain the mixture through a sieve into a jug.
Step 4: Pour and Sprinkle
Pour the mixture into ramekins. Sprinkle a little nutmeg or cinnamon on top if desired.
Step 5: Bake in Water Bath
Add hot water to the outer baking tray (about halfway up the ramekins). Bake for 35–40 minutes or until custard is just set but still a little jiggly in the center.
Step 6: Cool & Serve
Let cool slightly, then serve warm or refrigerate to serve chilled later.
🥄 Serving Suggestions:
- Serve warm with shortbread or tea biscuits
- Add sliced bananas or berries on top
- Drizzle with a little honey or caramel sauce
💡 Marrone’s Tips:
- Don’t overbake—custard continues to cook slightly after removing from the oven.
- A water bath prevents cracks and keeps the texture silky.
- Use vanilla essence if you don’t have extract—just adjust the amount.
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