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Fail-Proof Creamy Baked Egg Custard (Crustless)

Close-up of a smooth, yellow egg custard topped with sprinkled cinnamon in a white fluted ramekin.
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Make a classic, old-fashioned egg custard that is silky smooth and creamy. This fail-proof recipe uses basic ingredients and is simple enough for any home cook.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg, plus extra for topping
  • 2 cups whole milk

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Place a large baking pan on the oven rack.
  2. In a medium bowl, lightly whisk the eggs. Do not over-beat; you want to avoid incorporating too much air for a silky texture.
  3. Whisk in the sugar, salt, vanilla extract, and 1/4 teaspoon of nutmeg until the sugar dissolves.
  4. Gently warm the milk in a saucepan over medium heat until small bubbles form around the edges. Do not boil.
  5. Slowly pour the warm milk into the egg mixture while continuously whisking. This tempering step prevents the eggs from scrambling.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids and ensure a smooth result.
  7. Pour the strained custard mixture into four 6-ounce ramekins.
  8. Place the filled ramekins into the larger baking pan. Carefully pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This water bath (bain-marie) helps the custard bake evenly.
  9. Carefully transfer the pan to the preheated oven. Bake for 40 to 50 minutes. The custard is done when the edges are set but the center still jiggles slightly when gently nudged.
  10. Remove the pan from the oven. Carefully lift the ramekins out of the water bath and let them cool on a wire rack.
  11. Once cooled to room temperature, sprinkle the tops lightly with extra nutmeg. Chill the egg custard for at least 2 hours before serving for the best texture.

Notes

  • For a crustless, low-carb option, this recipe is perfect. If you prefer a pie, pour this mixture into a single 9-inch unbaked pie shell and adjust baking time as needed.
  • If you are planning a gathering, consider using a meal planning approach to schedule your baking time around other dishes.
  • For a richer flavor, you can substitute half of the whole milk with heavy cream.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-fail-proof-egg-custard-creamy-baked/