listen, I was just thinking about this baked custard my neighbor brought over last month and how I literally begged her for the recipe because it was that good.

she’s from an Amish community in Pennsylvania and makes this for every church gathering. smooth, creamy, not too sweet, just comfort in a bowl. I’d never had real baked custard before and honestly thought it would be complicated but she was like “it’s basically eggs and milk” which seemed too simple to be true.

first time I made it I didn’t use a water bath because I thought that was optional. came out with this weird rubbery texture that my husband politely ate one bite of then claimed he was full lol. second attempt I overcooked it and it curdled. looked like scrambled eggs in milk which was not the vibe. third try I finally followed her actual instructions and oh my god it was perfect.

now I make it whenever I need a simple dessert that feels fancy but isn’t. my kids eat it for breakfast sometimes which probably isn’t great parenting but whatever it’s got eggs and milk so basically a custard-flavored breakfast right?

why this works

uses ingredients you already have like eggs milk sugar and vanilla

comes together in literally 10 minutes of prep then the oven does the work

gentle and not too sweet so even people who don’t like dessert will eat it

makes you look like you know what you’re doing when really it’s super basic

texture is silky smooth when you nail it which feels like a cooking accomplishment

what you need

here’s the stuff:

making it

Preheat your oven to 325. I always forget this step first and then stand around waiting.

Boil some water for the water bath. you’ll need it later so just get a kettle going.

Whisk the eggs and sugar together in a big bowl until they’re combined and a little frothy. doesn’t take long maybe a minute.

Heat the milk in a saucepan over medium until it’s warm but not boiling. you’ll see little bubbles around the edges. I always worry about scalding it but just keep an eye on it.

Pour the warm milk slowly into the egg mixture while whisking constantly. this is called tempering and stops the eggs from scrambling. go slow or you’ll mess it up like I did the first time.

Add the vanilla and salt. stir it all together.

Strain the mixture through a fine mesh strainer into a pitcher or measuring cup with a spout. this gets rid of any lumps or egg bits. I skip this sometimes and honestly can’t tell much difference.

Pour the custard into a baking dish or individual ramekins. I use an 8×8 square pan usually.

Grate some nutmeg on top. not too much just a light dusting. I use the pre-ground stuff half the time because I don’t own a nutmeg grater.

Place the baking dish in a larger roasting pan. put it in the oven first then pour the hot water into the roasting pan until it comes halfway up the sides of the custard dish. this is the water bath and it’s actually important don’t skip it.

Bake for about 45-55 minutes. it’s done when the edges are set but the center still jiggles a little. mine usually takes 50 minutes but check at 45.

Remove from the water bath carefully because hot water plus ceramic dish is slippery. let it cool on a wire rack.

Chill in the fridge for at least 2 hours before serving. I usually make it in the morning and serve it after dinner.

tips

• Use heavy cream instead of some of the milk for extra richness. like 1 cup cream and 2 cups milk. makes it more decadent.
• Add a splash of rum or bourbon to the custard for adult version. my neighbor does this for non-church gatherings.
• Top with fresh berries or caramel sauce when serving. plain is good but sometimes you want more.
• Make it in individual ramekins for prettier presentation. reduces baking time to like 30-35 minutes.

storage

keeps in the fridge for 3-4 days covered. I just put plastic wrap over the pan.

doesn’t freeze well. I tried once and the texture went all grainy and weird.

best eaten cold straight from the fridge. some people eat it room temp but I think that’s wrong.

I have a mystery container in my fridge right now that’s either this custard or maybe rice pudding from last week. didn’t label it obviously. gonna open it later and hope for the best. this is why I need to start writing dates on things but I know I won’t.

nutrition per serving

for about 6 servings:

these are estimates. depends on what kind of milk you use. it’s basically a cup of milk and an egg per person so not terrible.

questions

why did mine curdle

cooked it too hot or too long. the water bath keeps the temperature gentle so the eggs don’t scramble. also make sure you temper the eggs properly when adding the hot milk

can I use skim milk

I mean you can but it won’t be as creamy. the fat in whole milk is what makes it smooth. low fat milk works okay but skim is pushing it

mine is still liquidy in the middle

it should jiggle a little when done. if it’s actually liquid give it more time. the center sets up as it cools so don’t worry if it seems loose when hot

what’s the difference between this and flan

flan has caramel and is usually richer with more egg yolks. this is simpler and lighter. same basic concept though just less fancy