Egg Custard with Vanilla and Nutmeg Recipe
Introduction
Egg custard is a classic, silky dessert that’s simple to make and deliciously comforting. This smooth custard is gently baked to achieve a delicate wobble, perfect served warm or chilled alongside poached fruit.
Ingredients
- 3 eggs, plus 1 yolk, lightly beaten
- 1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
- 60g caster sugar
- 215ml whole milk
- 215ml double cream
- Nutmeg, to grate
Instructions
- Step 1: Preheat the oven to 150°C (130°C fan) or gas mark 2.
- Step 2: In a bowl, beat the eggs, additional yolk, vanilla seeds or paste, and sugar together with a wooden spoon until well combined.
- Step 3: Stir the milk and double cream into the egg mixture gently, then pour the custard into a medium-sized ovenproof dish.
- Step 4: Finely grate a generous amount of nutmeg over the surface of the custard.
- Step 5: Place the custard dish into a roasting tin and add hot water until it reaches about three-quarters up the sides of the dish to create a bain-marie.
- Step 6: Bake in the preheated oven for 45-50 minutes until the custard is just set but still has a slight wobble in the center.
- Step 7: Serve warm or allow to cool, then chill overnight in the fridge for a firmer set. It pairs beautifully with poached fruit.
Tips & Variations
- For a richer custard, use all cream instead of milk and cream combined.
- If you don’t have a vanilla pod, vanilla bean paste is an excellent substitute.
- Adding a splash of brandy or rum can give a lovely depth of flavor.
- Use a thermometer to ensure the water in the bain-marie remains hot but not boiling to prevent curdling.
Storage
Store any leftover custard covered in the refrigerator for up to 2 days. It’s best served chilled or gently warmed in the microwave for a few seconds. Avoid reheating too long, as it can cause the custard to split.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make egg custard without cream?
Yes, you can make egg custard using only milk for a lighter texture, but cream adds richness and smoothness to the final dish.
How do I know when the custard is cooked?
The custard is done when it is set around the edges but still has a slight wobble in the center when gently shaken. It will firm up more as it cools.
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Egg Custard with Vanilla and Nutmeg Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This classic egg custard recipe creates a smooth and creamy dessert with a delicate vanilla flavor and a hint of fresh nutmeg. Baked gently in a bain-marie, the custard achieves a silky texture that’s perfect served warm or chilled, accompanied by seasonal poached fruit.
Ingredients
Custard Ingredients
- 3 eggs, plus 1 yolk, lightly beaten
- 1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
- 60g caster sugar
- 215ml whole milk
- 215ml double cream
- Nutmeg, to grate
Instructions
- Preheat the Oven: Set your oven to 150°C (130°C fan) or Gas mark 2 to prepare for baking the custard gently.
- Beat the Base: In a mixing bowl, combine the lightly beaten eggs and extra yolk with the vanilla seeds or paste and caster sugar. Use a wooden spoon to mix until fully combined and smooth.
- Add Milk and Cream: Stir in the whole milk and double cream carefully to maintain the light mixture without curdling.
- Prepare Baking Dish: Pour the custard mixture into a medium-sized ovenproof dish, spreading it evenly.
- Add Nutmeg: Finely grate a generous amount of nutmeg over the top for aromatic flavor.
- Set up Bain-Marie: Place the dish inside a roasting tin and pour boiling water into the tin until it reaches about three-quarters up the sides of the custard dish to ensure gentle, even cooking.
- Bake the Custard: Carefully place the roasting tin in the oven and bake for 45-50 minutes, checking for doneness. The custard should be just set with a slight wobble in the center when gently shaken.
- Serve: Enjoy the egg custard warm or refrigerate overnight to serve chilled. It pairs beautifully with poached fruits for an elegant dessert touch.
Notes
- Use fresh, high-quality eggs and cream for the best silky texture.
- The bain-marie water should be hot but not boiling to prevent cracking or curdling the custard.
- To check doneness, a slight wobble in the center is ideal; it will firm up more on cooling.
- For a richer flavor, infuse the milk and cream with the vanilla pod seeds before mixing.
- This custard can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: egg custard, classic dessert, vanilla custard, baked custard, creamy dessert, homemade custard, baked egg custard
