- Whole Milk 2 cups
- Eggs 2 • 130 kcal
- Egg yolks 2
- Sugar 1/3 cup • 470 kcal
- Vanilla Extract 1 tsp
- freshly grated or ground nutmeg
Who doesn't love homemade egg custard? It's delicious on its own or used to make homemade pies and tarts. Old-fashioned egg custard is super easy to make and only requires six ingredients. With its sweet, mild vanilla and egg flavor and deliciously creamy texture, egg custard is a wonderful, simple dessert that's ultra-cozy and comforting.
Egg custard uses also whole eggs unlike regular homemade custard, which gives it a richer flavor, but the two are both traditionally cooked in a water bath. It's a simple recipe to make, and if you're looking for a keto or low-carb dessert, egg custard can easily be adapted to suit your diet. You can make egg custard in about 15 minutes, making it a perfect last-minute dessert you can throw together in no time. If you're ready to get cooking, here's how to make old-fashioned egg custard.
Tips for Making Old-fashioned Egg Custard
• If your egg custard is watery, it might be because you added too much milk. You can fix watery custard by adding a thickener like tapioca or arrowroot powder. Mix it with a little water or milk, then add it to the custard.
• To make a keto-friendly egg custard, use sweetener instead of sugar and coconut, almond, or soy milk instead of cow's milk.
• This old-fashioned egg custard is perfect for making pies and tarts.
• For a stronger vanilla flavor, use vanilla paste or scrape the beans out of a vanilla pod and add it to your custard.
• To make egg custard on the stovetop, cook it over low heat and stir it frequently until the custard thickens, about 15 to 20 minutes. Remove the saucepan from the heat, stir it a few more times, then let it cool.
How to Store Egg Custard
Once the custard has cooled completely, cover and place in the fridge for up to 4 days. To avoid the custard from forming a skin on the top, make sure the cling film touches the top of the custard.
How to Make Egg Custard
Preheat your oven to 300F. Put six ramekins in a deep baking pan.
Pour milk into a saucepan and bring it to a gentle simmer over medium-low heat.
In a medium-sized bowl, whisk eggs, egg yolks, sugar, and vanilla.
Gradually whisk the egg mixture into the milk.
Strain the mixture into the ramekins. Garnish with nutmeg.
Pour hot water into the baking dish so it reaches halfway up the ramekins.
Bake for 30 to 35 minutes, or until the custard is just set. Leave to cool in the water bath for about 2 hours.
If you don't have ramekins, oven-safe cups will work.