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The Ultimate Fail-Proof Silky Egg Custard (Standalone & Pie Filling Version)

A spoonful of fluffy, baked 1 egg custard is lifted from a white ramekin, showing a caramelized top.
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Achieve a truly silky, creamy egg custard every time you bake. This old-fashioned recipe uses simple ingredients and the essential water bath technique to prevent cracking and guarantee a perfectly smooth texture, whether you serve it alone or as a pie filling.

Ingredients

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  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Place a 9-inch pie plate or four 6-ounce ramekins inside a large roasting pan.
  2. In a medium bowl, gently whisk the eggs and sugar together until just combined. Do not over-whisk; you want to avoid incorporating too much air, which causes bubbles and cracks.
  3. Warm the milk slightly on the stovetop or in the microwave until it is warm to the touch, but not hot.
  4. Slowly pour the warm milk into the egg mixture while continuously stirring gently. Stir in the vanilla extract, nutmeg, and salt.
  5. Pour the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher. This step removes any chalazae or unmixed egg bits, helping you make smooth custard.
  6. Carefully pour the strained custard mixture into the prepared pie plate or ramekins set inside the roasting pan.
  7. Place the roasting pan on the center rack of the oven. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the custard dishes. This water bath technique is key to a perfectly set custard.
  8. Bake for 40 to 50 minutes for a pie, or 35 to 45 minutes for ramekins. The custard is done when the edges are set, but the center still jiggles slightly when gently nudged.
  9. Carefully remove the roasting pan from the oven. Let the custard cool in the water bath for 30 minutes before removing the dishes from the water.
  10. Chill the egg custard completely in the refrigerator for at least 4 hours before serving.

Notes

  • For a pie filling, use a standard 9-inch pie crust and pour the mixture into the unbaked crust before placing it in the water bath.
  • If you skip the water bath, you risk a grainy or cracked top. The gentle, even heat from the water bath ensures a silky texture.
  • To test for doneness, insert a thin knife near the edge; if it comes out clean, it is ready.

Nutrition

Find it online: https://rosatasty.com/silky-egg-custard-fail-proof-recipe/