A silky, creamy dessert with a gently spiced nutmeg top, relying on the gentle action of eggs to set the milk into a tender, quivering perfection. It is a foolproof recipe that results in a smooth custard every time thanks to the crucial step of a water bath.
Equipment
- large, deep roasting pan
- 4 ramekins (6-8 oz capacity)
- kettle or pot
- medium-sized mixing bowl
- microwave-safe measuring cup or small saucepan
- fine-mesh sieve
- large liquid measuring cup with a spout or clean bowl
- kitchen torch (optional)
- wire rack
- tongs or sturdy spatula
Ingredients
- 2 large eggs
- 1/3 cup (65g) granulated sugar
- 1/4 teaspoon salt
- 2 cups (480 ml) whole milk
- 1 1/2 teaspoons pure vanilla extract
- Ground nutmeg, for sprinkling
- Boiling water, for the water bath
Instructions
- Preheat oven to 325°F (160°C). Place four 6-8 oz ramekins inside a large, deep roasting pan. Boil a kettle or pot of water.
- In a medium-sized mixing bowl, whisk 2 large eggs, 1/3 cup granulated sugar, and 1/4 teaspoon salt vigorously until well combined, light in color, and slightly frothy (about 1 minute).
- Heat 2 cups of whole milk until warm to the touch but not boiling. Slowly drizzle about half of the warm milk into the egg mixture, whisking constantly. Whisk in the remaining warm milk and 1 1/2 teaspoons vanilla extract until smooth.
- Optional: Pour the custard mixture through a fine-mesh sieve into a large liquid measuring cup or clean bowl to catch any bits of egg white.
- Pour the custard mixture evenly into the four ramekins, filling almost to the top. Pop any surface bubbles with a kitchen torch or by letting them sit for a minute.
- Sprinkle the top of each custard lightly with nutmeg. Place the roasting pan on the center rack of the oven. Carefully pour boiling water into the roasting pan until the water comes about halfway up the sides of the ramekins.
- Bake for 45 to 55 minutes, until the edges are set but the centers still have a slight jiggle. A knife inserted near the edge should come out clean.
- Remove the roasting pan from the oven. Use tongs or a sturdy spatula to lift the hot ramekins out of the water bath. Place on a wire rack to cool to room temperature. Serve warm, or cover and refrigerate for at least 4 hours to serve cold.
Notes
Whole milk provides the richest result; 2% milk can be used for a lighter version, or full-fat oat milk/canned coconut milk for a dairy-free option. Do not overbake, as this causes the custard to become watery or curdle. Flavor variations include swapping vanilla for almond extract or steeping cinnamon/lemon zest in the milk. For an ultra-smooth texture without straining, blend the eggs, sugar, salt, and milk until frothy.
Nutrition
Calories: 185 kcal · Total Fat: 6 g · Saturated Fat: 3 g · Cholesterol: 110 mg · Sodium: 220 mg · Total Carbohydrate: 25 g · Dietary Fiber: 0 g · Sugars: 24 g · Protein: 8 g · Calcium: 170 mg
