Creamy Vintage Vanilla Custard

This Classic Vanilla Baked Custard is a timeless, comforting dessert. Silky-smooth and delicate, it sets perfectly using a gentle water bath, creating a creamy texture without curdling. A light dusting of nutmeg on top adds a warm, fragrant touch, complementing the sweet vanilla flavor beautifully.

Classic Vanilla Baked Custard

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Ingredients

Ingredient	Amount
Whole milk	3 cups
Large eggs	4
Granulated sugar	¾ cup
Pure vanilla extract	1 tablespoon
Salt	½ teaspoon
Ground nutmeg	For sprinkling
Butter	For greasing ramekins

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Instructions

Step 1: Prepare Oven and Ramekins

Preheat the oven to 325°F (160°C). Lightly butter six small ramekins and arrange them inside a deep baking dish.

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Step 2: Whisk the Custard Base

In a bowl, whisk the eggs until smooth. Gradually stir in the sugar, salt, and vanilla until fully incorporated.

Tip: Whisk gently to avoid too many bubbles, which can make the custard surface uneven.

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Step 3: Temper the Milk

Heat the milk until it’s hot but not boiling. Slowly pour the milk into the egg mixture, whisking constantly to prevent curdling.

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Step 4: Assemble the Water Bath

Divide the custard mixture among the buttered ramekins and lightly sprinkle nutmeg on top. Place the ramekins in the baking dish, then carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.

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Step 5: Bake

Bake for 40–45 minutes. The custard is done when the edges are set and the centers still have a slight jiggle when gently shaken.

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Step 6: Cool and Serve

Remove the ramekins from the water bath immediately to stop the cooking process. Allow to cool at room temperature for 20 minutes. Serve warm, or chill in the refrigerator for a firmer custard.