Baked Vanilla Custard with Nutmeg and Fresh Berries Recipe

Introduction

This classic custard recipe is a smooth and creamy dessert that’s perfect for any occasion. Made with simple ingredients like milk, eggs, and vanilla, it offers a delicate flavor and velvety texture. Whether enjoyed on its own or topped with fresh berries, this custard is sure to satisfy your sweet cravings.

Ingredients

• 4 cups whole milk
• 4 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg
• Fresh berries, optional

Instructions

1. Step 1: Preheat the oven to 350°F. In a small saucepan, heat the milk until bubbles form around the sides, but do not let it boil. Remove from heat immediately.
2. Step 2: In a large bowl, whisk together the eggs, sugar, and salt until blended but not foamy. Slowly pour the hot milk into the egg mixture while continuously stirring to prevent the eggs from cooking.
3. Step 3: Stir in the vanilla extract. Then, strain the mixture through a fine mesh sieve into a 1-1/2 quart round baking dish. Sprinkle the top with ground nutmeg.
4. Step 4: Place the round baking dish inside a larger baking pan. Pour very hot water into the larger pan until it comes halfway up the sides of the custard dish, being careful not to splash water into the custard.
5. Step 5: Bake in the preheated oven until the custard is set but still slightly jiggly in the center, about 55 to 60 minutes. Test by inserting a knife near the center; it should come out clean.
6. Step 6: Remove the baking dish from the water bath and place it on a wire rack. Let the custard cool at room temperature for 30 minutes, then refrigerate until chilled before serving.

Tips & Variations

• Use a fine mesh strainer to ensure a smooth custard free of cooked egg bits.
• Add a cinnamon stick or citrus zest to the milk as it heats for a subtle flavor twist.
• Serve with fresh berries or a drizzle of caramel sauce for extra sweetness.

Storage

Store leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired, but be careful not to overheat as it can curdle. It is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives for this custard?

You can try plant-based milks, but since they behave differently from whole milk, the texture may be less creamy and the custard might not set as firmly.

Why is my custard grainy or lumpy?

Graininess often results from adding hot milk too quickly or overheating the eggs. To avoid this, pour the milk slowly while stirring and avoid boiling the milk or baking the custard at too high a temperature.

Baked Vanilla Custard with Nutmeg and Fresh Berries Recipe

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4.5 from 146 reviews

This classic baked custard recipe features a smooth and creamy blend of whole milk, eggs, and vanilla, gently cooked in a hot water bath for a perfectly tender texture. Topped with a hint of nutmeg and optionally fresh berries, this timeless dessert is both elegant and comforting.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Base

• 4 cups whole milk
• 4 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg, to sprinkle

Optional Topping

• Fresh berries

Instructions

1. Heat the milk: Preheat your oven to 350°F (175°C). In a small saucepan, warm the milk over medium heat until bubbles appear around the edges, making sure it does not boil to prevent foam overflow. Remove immediately from heat.
2. Whisk eggs and sugar: In a large bowl, whisk together the eggs, sugar, and salt until fully combined but not foamy, ensuring a smooth custard mixture.
3. Temper the eggs: Gradually pour the hot milk into the egg mixture in a slow, steady stream while continuously stirring to avoid curdling the eggs.
4. Add vanilla: Stir in the vanilla extract evenly throughout the custard mixture.
5. Strain and pour: Pour the custard mixture through a fine mesh strainer into a 1.5-quart round baking dish to eliminate any lumps, then sprinkle ground nutmeg on top.
6. Create a water bath: Place the baking dish inside a larger pan and pour very hot water into the larger pan until it reaches about 1/2 inch below the rim of the custard dish, taking care not to let water splash into the custard.
7. Bake the custard: Bake in the preheated oven for 55 to 60 minutes, until a knife inserted near the center comes out clean. The center should remain soft and slightly jiggly.
8. Cool: Remove the custard dish from the water bath and transfer it onto a wire rack. Let it cool to room temperature for 30 minutes before chilling.
9. Chill and serve: Refrigerate the custard until cold. Serve garnished with fresh berries if desired.

Notes

• Do not allow the milk to boil as it could foam over and ruin the custard consistency.
• Tempering the eggs with hot milk prevents them from scrambling.
• A water bath ensures gentle, even cooking for a smooth texture.
• You can customize the dessert by adding different toppings like caramel or fruit sauces.
• Use whole milk for the creamiest results; skim milk will yield a thinner custard.

Keywords: custard, baked custard, vanilla custard, classic dessert, creamy dessert