👩🍳 Instructions
Preheat the oven to 325°F (163°C).
Prepare the custard
In a mixing bowl, whisk the eggs until smooth.
Whisk in the sugar until dissolved.
Gradually add the milk, stirring until fully combined.
Stir in the vanilla, if using.
Fill the dishes
Divide the mixture among 4–6 ramekins or pour into a 1½-quart baking dish.
Sprinkle lightly with nutmeg or cinnamon, if desired.
Bake in a water bath
Place the ramekins or baking dish inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the custard dishes.
Bake
Bake for 35–45 minutes (ramekins) or 45–55 minutes (large dish), until the custard is just set.
A knife inserted near the center should come out mostly clean, and the center should still have a slight jiggle.
Cool
Remove the custard from the water bath.
Cool slightly, then refrigerate for at least 2 hours before serving, or enjoy warm if preferred.
🍽️ Serving Suggestions
Top with:
Fresh berries
Whipped cream
Ground cinnamon
Caramel sauce
Toasted sliced almonds
💡 Tips
Avoid overbaking, as it can make the custard grainy.
A water bath helps the custard cook gently and evenly.
Whole milk creates the creamiest texture, but 2% milk also works.
Store covered in the refrigerator for up to 3 days.
✨ Bottom Line
This 3-Ingredient Baked Egg Custard is a simple, creamy dessert that highlights the rich flavor of eggs and milk. With minimal ingredients and a delicate texture, it's a comforting classic that's as satisfying today as it was generations ago. 🍮🥚
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