Classic Baked Custard with Nutmeg and Fresh Berries Recipe
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.
- 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.
Notes
- Do not let the milk boil to avoid foam and spillage.
- Pour the hot milk slowly into the eggs to prevent scrambling.
- The water bath ensures even, gentle cooking and prevents curdling.
- Custard is best served well chilled for a smooth texture.
- Fresh berries add a nice bright contrast but are optional.
Keywords: classic custard recipe, baked custard, vanilla custard, water bath custard, creamy dessert, homemade custard
