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Easy Fail Proof Egg Custard

A silky, creamy custard that's easy to make and delightfully comforting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Custard Base
  • 4 large large eggs (room temperature is best) Using room temperature eggs helps the custard blend smoothly.
  • 2 large large egg yolks (adds extra creaminess — optional) The extra yolk makes the custard richer but is optional.
  • 3/4 cup granulated sugar You can reduce to 1/2 cup if you prefer less sweet.
  • 3 cups whole milk For silkiness; use 2 cups milk + 1 cup heavy cream for an extra-luxe custard.
  • 2 teaspoons pure vanilla extract Quality matters here — it lifts the whole dessert.
  • 1/8 teaspoon fine sea salt A pinch enhances flavor.
  • to taste Freshly grated nutmeg, for dusting Or cinnamon, if you prefer.
  • 1 tablespoon bourbon or dark rum (optional) For grown-up warmth — adds depth during holidays.

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 325°F (160°C).
  2. Place a large roasting pan or baking dish on the middle rack for the water bath.
  3. Arrange six 6-ounce ramekins in the roasting pan, ensuring space for water to circulate.
  4. Lightly butter the ramekins or spray with nonstick spray.
Make the Main Filling
  1. In a medium bowl, whisk together the eggs, egg yolks, and sugar until smooth and slightly pale.
  2. In a saucepan over medium heat, warm the milk with the pinch of salt until steaming (do not boil).
  3. Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly.
  4. Continue to add the hot milk in a slow stream, whisking until fully combined.
  5. Stir in the vanilla and optional bourbon. Strain the mixture through a fine-mesh sieve into a pouring jug.
Assemble and Bake
  1. Pour the custard mixture into the prepared ramekins, filling them nearly to the top.
  2. Pour hot water into the roasting pan around the ramekins until it reaches halfway up the sides.
  3. Bake at 325°F (160°C) for 30–40 minutes, checking at 30 minutes for a gentle jiggle.
  4. Remove the ramekins from the water bath and let cool at room temperature, then refrigerate for at least 2 hours.
  5. Just before serving, sprinkle a little freshly grated nutmeg or cinnamon on top.

Notes

Store leftover custard covered in the refrigerator for up to 3–4 days. Reheating isn't necessary — best served chilled.