Simple Old Fashioned Baked Custard

A smooth, creamy baked custard made with simple pantry ingredients. Lightly sweet, gently set, and perfect served warm or chilled for an easy, comforting dessert.

Ingredients You’ll Need

Here’s what you’ll need to make this classic baked custard:

Milk: The base of the custard, giving it a creamy texture.
Eggs: Help thicken and set the custard as it bakes.
Sugar: Lightly sweetens without overpowering the custard.
Vanilla Extract: Adds warm, classic flavour.
Salt: Balances the sweetness.

How to Make Baked Custard (Step by Step)

Step 1 – Preheat the oven:
Preheat oven to 325°F (160°C).

Step 2 – Warm the milk:
Heat the milk until warm but not boiling. Set aside.

Step 3 – Mix eggs and sugar:
In a bowl, whisk the eggs, sugar, salt, and vanilla just until combined. Do not overmix.

Step 4 – Temper the eggs:
Slowly pour the warm milk into the egg mixture while gently whisking.

Step 5 – Fill ramekins:
Pour the mixture into 4 lightly greased ramekins. Sprinkle with nutmeg or cinnamon if using.

Step 6 – Water bath:
Place ramekins in a baking dish and carefully add hot water halfway up the sides.

Step 7 – Bake:
Bake for 35–45 minutes, until the centers are just set but still slightly jiggly.

Step 8 – Cool and serve:
Cool slightly and serve warm, or refrigerate at least 2 hours before serving.

Print Recipe

Simple Old Fashioned Baked Custard

A smooth, creamy baked custard made with simple pantry ingredients.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American, European, French

Servings: 4

Calories: 200kcal

Ingredients

• 2 cups milk
• 2 large eggs
• ⅓ cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 325°F (160°C).
• Heat the milk until warm (not boiling). You can do this on the stove or in the microwave.
• In a bowl, whisk eggs, sugar, salt, and vanilla until just combined (don’t overmix).
• Slowly pour the warm milk into the egg mixture while whisking gently.
• Pour into 4 lightly greased ramekins.
• Place ramekins in a baking dish and add hot water halfway up the sides (water bath).
• Bake 35–45 minutes, until the center is just set but still slightly jiggly.
• Cool, then refrigerate at least 2 hours before serving or enjoy warm.

Notes

• Milk: Whole milk gives the creamiest texture, but 2% also works.
• Mixing: Avoid overwhisking to prevent bubbles and a grainy texture.
• Doneness: Custard should jiggle slightly in the center, it firms up as it cools.
• Water bath: This helps the custard bake gently and evenly.
• Storage: Cover and refrigerate for up to 3 days.