There’s something magical about the simple act of making custard “Fail-Proof Egg Custard”. It feels like conducting a quiet symphony in the kitchen, with each ingredient playing its crucial part. Today, I want to share with you a recipe that’s close to my heart—Fail-Proof Egg Custard. But before we dive into the creamy, dreamy world of custard making, let me tell you a little story. Last week, in an attempt to impress my in-laws with my culinary skills, I decided to make an egg custard. Everything that could go wrong did go wrong. The milk boiled over, the eggs scrambled, and what was supposed to be a smooth dessert turned into a lumpy disaster. So, I set out on a mission to create a foolproof recipe that even I couldn’t mess up. After several trials and a lot of eggs, I finally perfected it. This isn’t just a recipe; it’s a testament to perseverance and the beauty of simplicity in the kitchen.
Custard, in its essence, is the epitome of comfort food. Its rich history and versatility make it a timeless dessert, cherished across generations. The version I’m sharing with you is a blend of simplicity and flavor, a testament to the fact that sometimes, the most basic ingredients create the most memorable dishes. With just eggs, milk, sugar, and a hint of vanilla, this custard stands out not just for its ease but for its creamy texture and delicate balance of flavors. It’s a journey back to basics, proving that you don’t need a pantry full of ingredients to make something utterly delicious.
Ingredients
- 5 eggs
- ½ cup sugar
- 1 1/2 tsp vanilla extract
- ½ tsp salt
- 4 cups 2% or whole milk
- Nutmeg for topping (optional)
Equipment List
- 8×8 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Larger baking dish for water bath
Could i use this custard in rice pudding?