Description
This classic Baked Custard recipe offers a rich, creamy dessert featuring a smooth blend of milk, cream, eggs, sugar, and warm spices like cinnamon and mace. Baked gently in a water bath until just set, the custard delivers a comforting, velvety texture with a subtle hint of freshly grated nutmeg, perfect for any occasion.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 3 blades mace
- 1 stick cinnamon, broken in half
Egg Mixture
- 4 large eggs
- 4 large egg yolks
- 1 Tbsp vanilla bean paste or extract
Topping
- Freshly grated nutmeg
Instructions
- Preheat and Prepare Water Bath: Preheat your oven to 350°F. Place a 2-quart casserole dish into a larger pan that will be used for the water bath baking process.
- Heat Milk and Cream Mixture: In a heavy-bottomed saucepan, whisk together the whole milk, heavy cream, and sugar. Add the mace blades and broken cinnamon stick. Heat over medium heat, stirring occasionally until the mixture is steaming and small bubbles form around the edges. Remove from heat and let it cool briefly.
- Whisk Eggs: While the milk and cream cool, whisk the 4 large eggs and 4 large egg yolks together in a separate bowl until well blended.
- Combine Mixtures: Slowly pour the heated milk and cream mixture into the eggs while continuously whisking or stirring to temper the eggs and prevent curdling. Stir in the vanilla bean paste or extract thoroughly.
- Strain and Pour: Strain the combined custard mixture through a fine mesh strainer into the prepared casserole dish to ensure a smooth texture. Sprinkle freshly grated nutmeg evenly over the top.
- Assemble Water Bath and Bake: Place the casserole dish into the larger pan. Carefully pour very hot water into the larger pan until it reaches about halfway up the sides of the casserole. Slide the pan into the oven on a rack and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean. The custard may puff slightly or turn golden on top when done; the center will still be slightly soft but will firm upon cooling.
- Cool and Serve: Carefully remove the casserole dish from the water bath and set it on a cooling rack. You can enjoy the custard warm, or allow it to come to room temperature before refrigerating. The custard will keep well in the refrigerator for several days.
Notes
- Baked custard is a traditional American dessert that is cozy, delicious, and nourishing, made with simple ingredients like milk, eggs, sugar, and warming spices.
- Using a water bath ensures gentle, even cooking to prevent the custard from cracking or curdling.
- The custard may appear slightly jiggly at the center when taken out of the oven but will set firmly as it cools.
- Vanilla bean paste provides a rich vanilla flavor with a visible speckled appearance but can be substituted with vanilla extract.
- Handle the hot water bath carefully to avoid spills and burns.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 14 g
- Sodium: 63 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 207 mg
