Baked Vanilla Custard with Nutmeg and Fresh Berries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add vanilla: Stir in the vanilla extract evenly throughout the custard mixture.
- 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.
- 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.
- 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.
- 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.
- 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
