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Wherever it’s that my love of custard stems from, there’s solely been one actual downside: I by no means have a lot luck making it myself. I’ve both undercooked or curdled extra batches of custard than I care to confess. My mom and grandmother all the time made it look really easy, and on paper it is simple. I made a decision to place my failed makes an attempt behind me, and I got down to discover a fail-proof egg custard recipe. And that’s simply what we now have for you in the present day!
INGREDIENTS
- 5 eggs
- ½ cup sugar
- 1 1/2 teaspoons vanilla
- ½ teaspoon salt
- 4 cups 2% or entire milk
- Nutmeg for topping
Easy methods to Make Fail-Proof Egg Custard
- Preheat oven to 350 levels F and flippantly grease an 8×8 baking dish
- In a big bowl, beat collectively the eggs, sugar, vanilla, and salt.
- In a small saucepan, warmth the milk to about 180 levels F or simply earlier than it begins to simmer (don’t boil).
- Very slowly pour a stream of the new milk into the egg combination whereas repeatedly whisking till absolutely mixed. Whisk the ultimate combination for one further minute.
- Pour into the ready baking dish and sprinkle nutmeg excessive if desired.
- Fill a bigger baking dish with water till it’s about 1 inch deep. Place the dish of custard into the bigger dish of water, cautious to not splash.
- Place the doubled dishes within the oven and bake for 45-50 minutes or till an inserted knife comes out clear, custard will nonetheless jiggle. Watch out to not overbake because the custard will curdle.
- Serve heat or chilled, and high with whipped cream, fruit, or further spices. Refrigerate any leftovers.
