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Classic Lighter Baked Vanilla Custard
Silky, smooth, and gently sweet, this lighter baked custard proves you don't need heavy cream for a rich dessert. Whisking warm milk into the egg base creates a beautifully delicate texture that melts on the tongue. Baking the ramekins in a gentle water bath keeps the temperature even, preventing the eggs from scrambling or turning rubbery. It's a classic, comforting finish to any meal that feels fancy but requires surprisingly little effort.
Ingredients
- 3 eggs, slightly beaten
- ⅓ cup sugar
- 1 teaspoon vanilla
- 2 ½ cups very warm milk, or half-and-half (120°F to 130°F)
Instructions
- 1Preheat the oven to 350°F. In a medium bowl, whisk the eggs, sugar, vanilla, and salt until well combined. Gradually stir in the warm milk to temper the eggs so they don't scramble.
- 2Divide the mixture evenly among six 6-ounce ramekins and sprinkle the tops with nutmeg. Place the cups inside a 13x9-inch baking pan and set the pan on the oven rack.
- 3Carefully pour very hot water into the baking pan until it reaches half an inch below the rims of the ramekins. The water bath ensures the custard bakes gently and evenly without curdling.
- 4Bake for about 45 minutes. Check for doneness by inserting a knife halfway between the center and the edge; it's ready when the knife comes out clean.
- 5Carefully remove the ramekins from the hot water bath using tongs. Let the custard cool for about 30 minutes before serving warm, or chill in the refrigerator to serve cold.
Notes
- Crème Caramel Variation: Melt 1/2 cup sugar in a saucepan over low heat for 10-15 minutes until golden brown. Immediately divide the hot syrup among the ramekins, tilting to coat the bottoms. Let harden for 10 minutes, then pour the custard base over the top and bake as directed.
- Unmolding: To release chilled caramel custards, run a thin knife around the edge and dip the bottom of the ramekin in hot water for 5 seconds. Invert onto a plate and shake gently.
- Storage: Keep baked custards covered in the refrigerator for up to 48 hours.
- Safety tip: When making caramel, the melted sugar becomes extremely hot. Avoid using plastic utensils, and handle the coated ramekins with care.