Egg Custard
Step into the world of nostalgia with our Egg Custard recipe—a dessert that transcends generations with its velvety texture and heartwarming flavors. This simple yet elegant dish is a celebration of comfort and tradition. Whether you’re introducing a new generation to the joys of egg custard or savoring it yourself, our comprehensive guide will help you master this timeless dessert with ease.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 large |
| Granulated Sugar | 1/2 cup |
| Milk | 2 cups |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground Nutmeg | For sprinkling |
| Caramel Sauce (optional) | For serving |
Instructions:
Follow these steps to craft the perfect Egg Custard:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Prepare Ramekins: Grease four ramekins and place them in a baking dish large enough to hold them.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs until well beaten. Add the granulated sugar and continue whisking until the mixture is smooth and slightly frothy.
- Heat Milk: In a saucepan, heat the milk over medium heat until it’s just about to boil. Remove it from the heat.
- Combine Mixtures: Slowly pour the hot milk into the egg and sugar mixture while whisking constantly. This tempering process ensures the eggs don’t scramble.
- Add Flavor: Stir in the vanilla extract and salt, combining the flavors evenly.
- Strain and Divide: Strain the custard mixture through a fine mesh sieve into another bowl to remove any possible curdled bits. Divide the custard mixture evenly among the prepared ramekins.
- Bake in Water Bath: Place the baking dish with the ramekins in the preheated oven. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath ensures even cooking.
- Sprinkle Nutmeg: Sprinkle a pinch of ground nutmeg over the top of each custard-filled ramekin.
- Bake to Perfection: Bake the custards for approximately 35-40 minutes, or until they are set but still slightly jiggly in the center.
- Chill and Serve: Once baked, remove the ramekins from the water bath and let the custards cool to room temperature. Then, refrigerate them for a few hours or until fully chilled. Serve them as they are or drizzle with caramel sauce for an extra touch of sweetness.
