Baked egg custard is a dessert I absolutely love! Super easy to make and a sweet childhood memory of mine. I add a dash of vanilla because it is so good like that… If you like really sweet egg custard, feel free to put more sugar in there.
I recommend using whole milk because, even though it will work with other milks, the texture will be firmer but lighter if that makes sense? The crust on top also forms better with whole milk.
Baked egg custard (4 big or 6 small ramequins) :
- 40cl whole milk
- 4 eggs
- 40g sugar
- 1/2 tsp vanilla extract
- 1 pinch of salt
Preheat the oven at 200°C/390°F.
In a pot, put the milk, salt and vanilla, bring to a gentle boil. Turn off the heat when it boils.
In a bowl, beat the sugar and eggs.
Add the hot milk little by little, whisking constantly until all the milk is incorporated.
Pour the mixture into the ramequins.
Fill a big baking tray with a few inches of water and put the ramequins in the tray for a water bath cooking.
Bake for 10 minutes at 200°C/390°F then lower the temp to 180°C/350°F. It’s done when it is golden brown and fluffy.
Enfournez à 200°C pour 10 minutes puis à 180°C pour 15 minutes. Elles doivent être bien dorées et moelleuses.