Baked Custard
If you are looking for a reliable custard recipe, this Baked Custard is one to keep: 6 ingredients, 5 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 4 Eggs
- ½ cup (120 g) white granulated sugar
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- 1 Quart (946 ml) milk
- Butter or shortening
Method
- Beat the eggs, the sugar, the salt, and the vanilla together.
- Scald the milk and add it very slowly, stirring constantly (see tempering).
- Pour the mixture into a greased or buttered baking dish or several small greased heat-proof molds.
- Place the baking dish or the molds in a pan of water in a slow oven (300–325°F / 150–160°C) and bake for between 30 and 40 minutes.
- Test if the custard is cooked with a knife, which will come out clean when the custard is thoroughly baked.
Tips for the best Baked Custard
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Baked Custard ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Baked Custard recipe easy to make?
It is rated easy: 6 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for eggs?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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