Quick and easy egg custard: my grandmother’s recipe

Dessert
Very Easy
50 min
144 Kcal

This quick and easy egg custard is made with a simple mixture of warm milk, eggs, sugar, and liquid vanilla, gently baked in the oven for 40 minutes. It takes three steps to prepare: heat the milk, mix the eggs with the sugar and vanilla, then stir in the milk until smooth. Enjoy this creamy custard with its delicate aroma, offering a melt-in-your-mouth texture and a mild vanilla flavor, ideal for a light and delicious dessert.

Ingredients

6

Preparation

Preparation10 min
Cook time40 min
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 1Put the milk in a saucepan and heat it on the stovetop until it boils.
    Turn off the heat as soon as it boils and leave it to cool for a few minutes.
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 2Place the eggs, sugar and vanilla in a bowl and mix well.
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 3Add the milk and mix well to obtain a homogeneous texture.
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 4Pour the mixture into ramekins, stopping 1 cm (0.4 in) from the rim. Place the ramekins in a large, deep baking dish and pour in water until it comes halfway up the sides of the ramekins, taking care not to splash.
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 5Place in a preheated oven at 180°C (350°F) and bake for 40 to 45 minutes, until the center is just slightly wobbly.
  • Quick and Easy Egg Custard: My Grandmother’s Recipe - Preparation step 6Remove the ramekins from the baking dish, allow to cool for 10 minutes, then refrigerate for at least 2 hours before serving.

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FAQ ❓

How can you achieve a perfectly smooth texture for egg custard?

For a smooth texture, it’s essential to mix the eggs, sugar, and vanilla thoroughly before gradually adding the hot milk, stirring constantly to avoid lumps.
Yes, you can replace the liquid vanilla with almond extract, orange blossom water, or even citrus zest to vary the flavors.
Letting the milk cool prevents the eggs from cooking prematurely during mixing, which could result in a grainy texture or lumps.
The custard should be set but still slightly wobbly in the center. It will continue to firm up as it cools.
Yes, this custard keeps well in the refrigerator for 2 to 3 days, so you can make it ahead for a quick dessert.

Nutrition

for 1 serving / for 100 g
Calories: 144Kcal
  • Carbo: 21.6g
  • Total fat: 3.9g
  • Saturated fat: 1.5g
  • Proteins: 5.8g
  • Fibers: 0g
  • Sugar: 21.3g
  • ProPoints: 4
  • SmartPoints: 7
Nutritional information for 1 serving (126g)

Cookware

oven
burner

Attributes

Keep refrigerated
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Questions

Quick and easy custard. Remove custard from ramekins OR remove ramekins from baking dish to allow to cool? Please confirm which it should be. Thank you

Remove the ramekins from the baking dish to allow the custard to cool. This prevents overcooking and helps the custard set properly.
Enjoy your creamy custard!

Photos of members who cooked this recipe

Vincent SabourdyVincent Sabourdy
Co-founder and publishing director of Petitchef, I am above all passionate about cooking and the internet.

I make the best crêpes on the street.
I love accessible recipes, practical advice, and culinary news.

My goal: to offer the best possible culinary website to make cooking a pleasant and shared experience.

Comments

Rate this recipe:
3.5/5, 2 votes