Introduction

This classic custard recipe is a smooth and creamy dessert that’s simple to make and always satisfying. With a delicate vanilla flavor and a sprinkle of nutmeg, it’s perfect served warm or chilled, alone or with fresh berries.

Classic Baked Custard with Nutmeg and Fresh Berries Recipe - Recipe Image

Ingredients

4 cups whole milk
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Ground nutmeg
Fresh berries, optional

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a small saucepan, heat the milk until bubbles form around the sides, but do not let it boil. Remove from heat promptly.
Step 2: In a large bowl, whisk together the eggs, sugar, and salt until well blended but not foamy. Slowly pour the hot milk into the egg mixture while stirring constantly to prevent the eggs from cooking quickly. Stir in the vanilla extract.
Step 3: Strain the custard mixture through a fine mesh strainer into a 1-1/2-quart round baking dish. Sprinkle the top with ground nutmeg.
Step 4: Place the baking dish inside a larger baking pan. Pour very hot water into the larger pan until it comes halfway up the sides of the custard dish, being careful not to splash water into the custard.
Step 5: Bake for 55 to 60 minutes until a knife inserted near the center comes out clean. The custard should be soft and slightly jiggly in the center. Remove from the water bath and place on a wire rack to cool for 30 minutes.
Step 6: Cover the custard with plastic wrap and refrigerate until cold. Serve chilled or at room temperature, optionally topped with fresh berries.

Tips & Variations

For a richer custard, substitute half of the whole milk with heavy cream.
Adding a cinnamon stick to the milk while heating infuses a warm spice flavor.
Use a water bath to gently cook the custard and prevent curdling or cracking.
To make individual servings, pour the custard mixture into ramekins and bake them in the water bath.

Storage

Store leftover custard covered in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold. If reheating, warm slowly to avoid overcooking and curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, but the custard will be less creamy and rich. Whole milk is recommended for the best texture and flavor.

Why is a water bath necessary for baking custard?

The water bath provides gentle, even heat, which helps prevent the custard from curdling or cracking during baking.

Classic Baked Custard with Nutmeg and Fresh Berries Recipe

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★★★★★

4.8 from 118 reviews

This classic custard recipe creates a smooth, creamy dessert with a delicate vanilla flavor and a hint of nutmeg. Baked gently in a water bath, it sets to a luscious, silky texture perfect for serving chilled topped with fresh berries. This simple homemade custard is an elegant and comforting treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Custard Ingredients

4 cups whole milk
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Ground nutmeg, for sprinkling
Fresh berries, optional for serving

Instructions

Heat the milk: Preheat your oven to 350°F. Pour the milk into a small saucepan and heat it gently over medium heat until bubbles form around the sides, just before boiling. Remove promptly to prevent boiling over and foaming.
Whisk the eggs and sugar: In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and combined but not foamy.
Temper the eggs: Slowly drizzle the hot milk into the egg mixture while continuously stirring to avoid cooking the eggs. Then stir in vanilla extract for flavor.
Strain and prepare to bake: Pour the custard mixture through a fine mesh strainer into a 1½-quart round baking dish to remove any lumps and ensure silky texture. Sprinkle the surface lightly with ground nutmeg.
Set up a water bath: Place the baking dish inside a larger baking pan. Carefully pour very hot water into the larger pan until it comes within ½ inch of the custard dish’s rim without splashing inside.
Bake the custard: Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted near the center comes out clean and the custard is set but still slightly jiggly in the center.
Cool the custard: Remove the custard dish from the water bath and transfer to a wire rack. Let it cool at room temperature for 30 minutes to set further.
Chill and serve: Cover the custard with plastic wrap and refrigerate until cold. Serve chilled, optionally garnished with fresh berries for a refreshing touch.