Baked egg custard made with the simplest ingredients like milk, cream and eggs is the most comforting, soul-nourishing dessert ever.
If it’s been a week, you’re tired, stressed, or under the weather, please try this traditional egg custard. I bake it when I or someone I love needs a hug.
My classic custard is a modernized version of the original colonial recipe by Amelia Simmons in American Cookery (1796) ~ the very first American cookbook! There’s nothing showy or fancy about this simple baked custard, but it’s utterly delicious, and somehow restorative at the same time. Why can’t all desserts be like this??
Amelia Simmons’ 1796 Egg Custard Recipe:
Boil a pint of cream, with mace and cinnamon, then cool it; beat 8 eggs, leaving out 4 whites; stir in your cream by degrees, sweeten it, put it in cups, grate nutmeg over it, and bake it.
My baked custard is an updated interpretation of Amelia’s recipe ~ lightened up but still egg heavy, and still showcasing cinnamon, mace blades (the outer casing of nutmeg, and a separate spice in itself) and freshly grated nutmeg, all of which would have been exotic delicacies in colonial times.
ingredient notes
milk and cream
- custard can be made with milk, half and half, cream, or any combination of them you like. I use an equal combination of whole milk and half and half which I think strikes the perfect balance. Of course the higher the fat, the richer the custard.
eggs
- eggs are really the stars of custard. They thicken, enrich, and add that classic flavor. This recipe includes extra yolks along with whole eggs for a rich, sturdy and silken texture.
sugar
- there is a relatively small amount of sugar in this custard, as it is not supposed to be a super sweet dessert, but a nourishing treat. You might substitute maple syrup or even molasses.
spices
- there is a beautiful interplay between the subtle spice of cinnamon, mace, and nutmeg, along with the vanilla. I infuse the cream with a cinnamon stick and a few mace blades. Vanilla bean paste goes into the custard mixture, and freshly grated nutmeg finishes it off.
baked custard method
- Heat milk and cream and sugar to scald.
- I add whole mace and cinnamon to this so the flavors will infuse subtly.
- Whisk eggs and yolks together in a separate bowl.
- Slowly whisk hot milk/cream into eggs.
- Strain into your baking dish.
- Top with freshly grated nutmeg.
- Place in a water bath for even cooking.
- Bake until the custard is set with a slight jiggle. You can test with a knife inserted in the center, it should come out clean.
*safety tips for water bath baking (bain-marie)
Only add the hot water to your pan once it is securely on the oven shelf.
Add very hot tap water (does not have to be boiling) to the pan to come up halfway on the custard dish. Do not fill more than that.
Carefully slide the oven shelf into place and bake.
After baking carefully slide the oven shelf out. The water will now be extremely hot.
Remove some of the water with a ladle or turkey baster. Then carefully lift out your pan using oven mitts or tongs.
want to bake your custard in individual ramekins?
Here’s a general guideline for baking in individual ramekins or dishes:
- Bake at 325°F
- Be sure to place the ramekins in a water bath so they cook evenly.
- Bake for 30-40 minutes, depending on the size of your ramekins.
custard vs pudding vs other milk based desserts
Here’s a simple breakdown of custard and pudding style desserts made with dairy…
- Custard: Thickened with eggs, giving it a smooth, firm texture. Usually baked.
- Creme Anglaise: a pourable custard sauce that does not set.
- Pudding: Thickened with starch (cornstarch or flour), making it soft and creamy. Always cooked on the stovetop.
- Pot de Crème: An extra rich baked custard made with cream, eggs, and sugar, usually served in small pots or ramekins. It tends to have a higher ratio of cream in the recipe.
- Mousse: Light and airy, made by folding whipped cream or beaten egg whites into a flavored base (like chocolate or fruit).
- Crème Brûlée: A baked custard topped with caramelized sugar, known for its creamy texture and crunchy top.
- Flan/Crème Caramel: A baked custard with a caramel sauce topping, popular in Europe and Latin America.
- Panna Cotta: An Italian dessert set with gelatin, creating a silky, wobbly texture.
is it best to serve custard warm, room temp, or chilled?
Baked custard can be served at different temperatures depending on the recipe and your mood…but if you’re asking me, I like it warm. This recipe yields a custard firm enough to be served before it has fully cooled.
- Warm: Served straight after cooking, as you do with freshly made crème anglaise (pouring custard.)
- Tepid: Some baked custards, like flan or crème brûlée, are at their best slightly warm after cooling briefly.
- Chilled: Many custards, like pot de crème, panna cotta, and this classic recipe are usually served cold to highlight their creamy texture and set structure.
can I caramelize the top of baked custard like crème brûlée?
Absolutely! Sprinkle a thin, even layer of sugar on the custard and use a kitchen torch to caramelize it for a crisp topping to contrast with the creamy custard below. See my Classic Crème Brûlée for details.
can I make a lower fat custard?
Yes, you can make custard with low-fat milk, but the texture will be less full-bodied compared to using whole milk.
the bottom line
If you’re someone who loves puddings, and loves desserts without a lot of bells and whistles, I think you’ll love this. I’m a big fan of desserts with fun and interesting textures, and this custard definitely fits that bill. Highly recommend!
This recipe sets up really nicely, so you can serve it while still warm, which is great. The level of sweetness is mild, as is the spice flavor, so the milky vanilla flavor is foremost. My vanilla paste seeds tended to sink, but I still think it gives better flavor than extract.
Find vanilla bean paste in specialty cooking stores, or online, here.
more desserts with fabulous texture!
- Lemon Butter Pie
- Chocolate Ganache Tart
- Toasted Almond Pavlova with Summer Berries
- Almond Ricotta Cake
- Chocolate Pot de Crème
- Fresh Lemon Mousse
- Milk Chocolate Mousse Recipe
Baked Custard Recipe
Equipment
- 2 qt baking dish
- large pan to create a water bath for the custard
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 3 blades mace
- 1 stick cinnamon, broken in half
- 4 large eggs
- 4 large egg yolks
- 1 Tbsp vanilla bean paste or extract
- freshly grated nutmeg
Instructions
- Preheat your oven to 350F. Fit a 2 qt casserole into a larger pan for the water bath baking.
- Whisk the milk and cream with the sugar in a heavy bottomed saucepan. Add the mace and cinnamon stick and heat over medium heat, stirring to dissolve the sugar, until the mixture is steaming and bubbles form around the edges of the pan. Set aside to cool briefly.
- Meanwhile whisk the eggs and egg yolks until well blended.
- Slowly pour the hot milk/cream mixture into the eggs, whisking or stirring while you pour. Stir in the vanilla.
- Pour the mixture through a strainer into your casserole dish. Top with grated nutmeg.
- Place the pan on your oven shelf and carefully add very hot water to the pan to come about halfway up the sides of your casserole. Carefully slide the shelf into the oven and bake for 55-60 minutes until a knife inserted in the center comes out clean. The custard may start to puff or turn golden when it is done. Note: the center may seem soft and jiggly even when done. It will firm up as it cools.
- Remove the dish from the water, again carefully, and let cool on a rack. Note: See safety tips for water bath cooking in the post.
- You can enjoy while still warm, or allow to cool at room temperature and refrigerate.
- Your custard will last several days in the refrigerator.
Notes
 Store homemade custard in the refrigerator for up to 3 days in an airtight container Can I freeze custard?
 No, custard doesn’t freeze well as it can separate and become watery when thawed. It’s best made fresh. Why is my baked custard cracked?Â
 Cracks occur when the custard is overbaked or baked at too high a temperature. Use a water bath for even cooking. Can I use milk instead of cream for baked custard?Â
 Yes, but it will result in a lighter custard. A mix of milk and cream gives the best balance of richness and smoothness. What’s the difference between custard made with whole eggs vs. just yolks?Â
 Using whole eggs results in a firmer custard, while yolks alone create a richer, creamier texture. My recipe combines both for a perfect balance. Can I caramelize the top of baked custard like crème brûlée?Â
 Absolutely! Sprinkle a thin, even layer of sugar on the custard and use a kitchen torch to caramelize it for a crisp topping with the creamy custard below.
Nutrition
