Old-Fashioned Vanilla Baked Custard

This Old-Fashioned Vanilla Baked Custard is a masterclass in nostalgic simplicity. It’s light, silky, and relies on the gentle heat of a water bath (bain-marie) to achieve that perfect, uniform set without curdling. The dusting of nutmeg on top is the classic finishing touch, providing a warm, aromatic contrast to the cool, sweet vanilla cream.

Old-Fashioned Vanilla Baked Custard

Ingredients:

How To Make Old-Fashioned Vanilla Baked Custard:

Step 1: Prep the Oven and Ramekins: Preheat your oven to 325°F. Lightly butter 6 small ramekins or custard cups and arrange them inside a large, deep baking dish.

Step 2: Whisk the Base: In a mixing bowl, whisk the eggs until smooth. Gently whisk in the sugar, salt, and vanilla.

Tip: Try to whisk gently rather than vigorously. You want to combine the ingredients without creating a lot of air bubbles or “foam,” which can cause the top of your custard to look pitted rather than smooth.

Step 3: Temper the Milk: Warm the milk in a saucepan until it is hot to the touch but not yet boiling. Slowly pour the hot milk into the egg mixture while whisking continuously. This “tempering” process warms the eggs gradually so they don’t scramble.

Step 4: The Water Bath (Bain-Marie): Carefully pour the custard mixture into the buttered ramekins and sprinkle the tops with a light dusting of nutmeg. Place the baking dish on the oven rack, then pour hot water into the dish until it reaches 1/2 way up the sides of the ramekins.

Step 5: Bake to a Jiggle: Bake for 40/45 minutes. The custard is done when the edges are firm, but the center still has a slight, “Jell-O-like” jiggle when nudged.

Step 6: Cool and Set: Remove the ramekins from the water bath immediately to stop the cooking process. Let them cool at room temperature for 20 minutes. You can serve them warm or chill them in the fridge for a firmer texture.