Creamy Baked Vanilla Custard

Ingredients

• 4 large eggs
• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg or cinnamon (for topping, optional)

Instructions

1. Preheat the Oven

• Preheat oven to 325°F (160°C).
• Place four ramekins or one 8-inch baking dish inside a deep baking pan.

2. Heat the Milk

• In a saucepan, warm the milk over medium heat until it’s hot but not boiling.

3. Prepare the Custard

• In a bowl, whisk together:
  • Eggs
  • Sugar
  • Salt
  • Vanilla
• Slowly pour the warm milk into the egg mixture while whisking continuously.

4. Strain

• Pour the mixture through a fine-mesh strainer for an extra-smooth custard.

5. Fill the Dishes

• Divide the custard among ramekins or pour into one baking dish.
• Sprinkle a little nutmeg or cinnamon on top if desired.

6. Bake in a Water Bath

• Pour hot water into the baking pan until it reaches halfway up the sides of the custard dishes.
• Bake for 35–45 minutes, or until the edges are set and the center still has a slight jiggle.

7. Cool

• Remove from the water bath.
• Cool to room temperature.
• Refrigerate for at least 2–4 hours before serving.

Serving Suggestions

• Serve chilled or slightly warm.
• Top with:
  • Ground cinnamon
  • Fresh berries
  • Whipped cream
  • Caramel sauce
  • A drizzle of honey (optional)

Storage

• Refrigerate in an airtight container for up to 3 days.
• Do not freeze, as the texture may become grainy.

Nutrition (Approximate, per serving)

• Calories: 180
• Protein: 7 g
• Fat: 8 g
• Carbohydrates: 20 g
• Sugar: 19 g