baking

Classic Vanilla Custard

Name: Classic Vanilla Custard
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 large eggs; 1/2 cup granulated sugar; 2 cups whole milk; 1 cup heavy cream; 2 teaspoons pure vanilla extract; Pinch of kosher salt; Freshly grated nutmeg

Egg custard is one of the first things any baker should learn: eggs, sugar, milk, vanilla, heat. The ratio is simple (1 egg per 1/2 cup of liquid), the technique is gentle (low oven, water bath), and the result is a dessert that has not gone out of style in roughly 700 years. There is a reason for that.

Prep: 10 min Cook: 45 min Total: 55 min Serves: 6

Ingredients

4 large eggs
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
Pinch of kosher salt
Freshly grated nutmeg

Instructions

Preheat oven to 325°F. Place six 6-ounce ramekins in a deep baking dish.
Heat milk and cream in a saucepan over medium heat until steaming — small bubbles will form around the edges. Do not boil.
In a bowl, whisk eggs, sugar, salt, and vanilla until combined. Do not overmix — you do not want foam.
Slowly pour the hot milk mixture into the eggs while whisking constantly. This is tempering — it raises the egg temperature gradually so they do not scramble.
Strain the custard through a fine-mesh sieve into a clean container. This catches any bits of cooked egg and produces a smoother custard.
Divide the custard among the ramekins. Grate a little nutmeg over each. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 40 to 45 minutes, until the edges are set but the centers still wobble gently when shaken. Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.