Creamy Vintage Vanilla Custard

This Classic Vanilla Baked Custard is a wonderful example of a timeless comfort dessert. Smooth, delicate, and lightly sweet, it’s baked gently in a water bath (bain-marie) so the custard sets evenly without curdling. A light dusting of nutmeg on top adds a warm, traditional fragrance that pairs beautifully with the creamy vanilla flavor.

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Classic Vanilla Baked Custard

Ingredients

Ingredient	Amount
Whole milk	3 cups
Large eggs	4
Granulated sugar	3/4 cup
Pure vanilla extract	1 tablespoon
Salt	1/2 teaspoon
Ground nutmeg	For topping
Butter	For greasing

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Instructions

Step 1: Prepare the Oven and Ramekins

Preheat the oven to 325°F (160°C). Lightly grease 6 ramekins with butter and arrange them in a deep baking pan.

Step 2: Mix the Custard Base

In a mixing bowl, whisk the eggs until smooth. Add the sugar, salt, and vanilla extract, stirring until everything is well combined.

Tip: Whisk slowly and gently to prevent bubbles from forming, which can affect the custard’s smooth surface.

Step 3: Warm and Combine the Milk

Heat the milk until it is hot but not boiling. Gradually pour the warm milk into the egg mixture while whisking constantly so the eggs do not cook too quickly.

Step 4: Prepare the Water Bath

Divide the custard mixture evenly among the buttered ramekins and sprinkle a little nutmeg on top. Place the baking dish in the oven and carefully add hot water to the dish until it reaches about halfway up the sides of the ramekins.

Step 5: Bake the Custard

Bake for 40–45 minutes, or until the edges are set while the center still moves slightly when the ramekin is gently shaken.

Step 6: Cool and Serve

Remove the ramekins from the water bath right away to stop the cooking process. Allow them to cool for about 20 minutes at room temperature. Serve warm, or refrigerate if you prefer a firmer texture.