Inexpensive and traditional, homemade custard is a satisfying, protein-rich dish that can be enjoyed at any time of day. Depending on your preference, you can serve warm custard fresh out of the oven for breakfast or chill the custard to create a refreshing snack or dessert for lunch or dinner. Preparing custard only requires a few minutes, and using ramekins makes serving the custard easy and elegant. Use fresh milk, eggs and pure vanilla extract for the best flavor.
Step 1
Measure out the sugar, vanilla extract and salt into a small mixing bowl. Stir to blend the ingredients.
Step 2
Break the eggs into a large mixing bowl and whisk just until they are light and foamy. If you like an eggy custard or if the custard is for breakfast, increase the amount to five or six eggs.
Step 3
Measure the whole milk into a small saucepan. Heat the milk on medium heat until it is hot, but don't allow the milk to boil.
Step 4
Add the hot milk to the eggs in a small and gentle stream; adding the hot milk to the eggs too quickly may cause the eggs to cook rather than warm. Whisk the eggs constantly while you add the hot milk.
Step 5
Stir the egg and milk mixture into the sugar mixture. Mix well.
Step 6
Fill a teapot with water. Put the teapot on medium heat and bring the water to a simmer.
Step 7
Spray six ramekins with nonstick cooking spray or coat them lightly with a paper towel dipped in melted butter, and place them in a baking dish or roasting pan.
Step 8
Carefully add simmering water to the pan, pouring around the ramekins, until the water's depth is at least 1/2 to 2/3 the height of the ramekins.
Step 9
Distribute the warm custard mixture evenly into the ramekins. Sprinkle the custard lightly with cinnamon or nutmeg, if desired.
Step 10
Cover the baking dish with aluminum foil. Place the ramekins on the center rack of an oven preheated to 350 degrees Fahrenheit.
Step 11
Bake until the custard is firm around the edges but still somewhat soft and slightly jiggly in the center. Insert a clean table knife into the center of the custard. Finished custard leaves only small traces clinging to the knife. Check the custard after 20 minutes of cooking time, then check every few minutes until the dish is done, usually 25 to 30 minutes, depending on ramekin size.
Step 12
Remove the baking dish from the oven, then take the ramekins out of the hot water.
Step 13
Place them on a wire baking rack to cool to room temperature. Serve the custard at room temperature or cover the ramekins with plastic wrap and place the custard in the refrigerator to chill for at least two hours. Enjoy the custard within two days.
Tips and Warnings
- The salt can be omitted for low-sodium diets.
Things You'll Need
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- Small mixing bowl
- 4 eggs
- Large mixing bowl
- Wire whisk
- 3 cups whole milk
- Small saucepan
- Electric mixer (optional)
- Nonstick cooking spray or melted butter
- Six ramekins
- Baking dish or roasting pan
- Cinnamon or nutmeg
- Aluminum foil
- Table knife
- Wire baking wrap
- Plastic wrap
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