Easy Baked Vanilla Egg Custard
Updated: 5 days ago
This old-fashioned vanilla egg custard topped with freshly grated nutmeg before baking is an easy Amish recipe made from just six ingredients you probably already have in your pantry and fridge. Baked to perfection with a light golden top and a smooth and creamy center, this classic custard is a surprising comfort food. This simple, yet sophisticated, dessert is not too rich, sweet, or heavy; it’s just simply delicious and satisfying. It can be served warm, cold, or at room temperature with fresh berries, homemade whipped cream, or just plain as is.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Vanilla Egg Custard
2 cups whole milk
2 large eggs, beaten
⅓ cup granulated sugar
¼ tsp salt
1 tsp pure vanilla extract
Freshly grated nutmeg (or ground)
Vanilla Egg Custard
Preheat oven to 350°F and set an oven rack in the middle position. Lightly spray five (6-oz) ramekins with nonstick cooking spray.
In a medium saucepan, bring the milk to a very low simmer over medium-low heat. Once the mixture is just barely simmering, remove the pan from the heat.
In a small bowl, whisk together the eggs, sugar, salt, and vanilla.
Very slowly whisk the egg mixture into the simmering milk until combined.
Evenly pour the mixture into the prepared ramekins, then sprinkle the tops with freshly grated nutmeg. Place the ramekins in a 9x13-inch baking pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins.
Bake until the custard is just set and a knife inserted into the center comes out clean (the centers will still be soft), about 30 minutes. Using tongs, carefully remove the ramekins from the baking dish and place them on a wire rack to cool for about 5-10 minutes. Serve warm or refrigerate until cold.