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baked custard

(4 ratings)
NakedMaggie avatar
Blue Ribbon Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

Baked custard, flan, creme caramel... whatever you call it, it remains a wonderful blend of sugar, milk, and eggs that creates one of the most indulgent, yet simple comfort foods known to man.

Blue Ribbon Recipe

If you need a dessert that works for a holiday meal or Sunday dinner, this baked custard recipe is what you need in your Recipe Box. It can be fixed ahead of time so you can enjoy time with guests. The custard is dense, creamy, and just sweet enough with a touch of warm spices. While not hard to prepare, this baked custard does take a little patience.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For baked custard

  • 3 c
    whole milk
  • 1 1/2 tsp
    vanilla extract (or one whole vanilla bean)
  • 2 lg
    whole eggs
  • 3 lg
    egg yolks
  • 1/2 c
    granulated sugar
  • 1/2 tsp
    salt
  • 1 pinch
    nutmeg
  • butter, for greasing

How To Make baked custard

Test Kitchen Tips
Our ramekins were 6.5 oz and baked for 1 hr 20 min. We added 1/2 cup of heavy cream to the caramel sauce to thin it out a bit. Without the heavy cream, it's boiled sugar that will harden and not be a sauce.
  • Scald milk and vanilla extract.
    1
    Preheat oven to 350 degrees F. In a saucepan, pour milk and add vanilla extract. Scald milk on medium heat (185 degrees F). Do not allow it to boil.
  • Cream eggs, egg yolks, and sugar.
    2
    In a large mixing bowl, cream eggs, egg yolks, and sugar until fully incorporated. Do not overmix the eggs or they will get airy and not hold together when baking.
  • Slowly incorporate scalded milk into the egg mixture.
    3
    Once the milk is scalded slowly pour the milk into the egg mixture. Continuously stir the mixture slowly while you add the milk to keep the eggs from cooking. You want custard, not scrambled eggs).
  • Add salt and stir.
    4
    Add salt to the mixture and stir lightly.
  • Pour custard into greased ramekins.
    5
    Grease 4 one-cup souffle cups with butter. Pour custard batter evenly into each cup.
  • Lightly dust with nutmeg.
    6
    Lightly dust the top of each custard with grated nutmeg.
  • Place ramekins in a dish with hot water.
    7
    In a deep baking dish, spread the filled souffle cups 2 inches apart from each other. Fill the deep baking dish with hot water until about 1 inch of the souffle cups are submerged. (Do not allow water to spill into your custards.)
  • Bake the custard.
    8
    Bake for 1 hour or until a toothpick comes out clean.
  • Cooking sugar for the caramel.
    9
    For the optional caramel sauce, pour 1 cup of granulated sugar in a warm saucepan. Stir constantly until it browns and liquifies. Pour the caramel over the finished custard. If you're planning to turn the custards out, line the bottom of the ramekins before baking the custards. Make sure to refrigerate the custards for 4 - 6 hours if you plan to turn them out.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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