Quick and easy egg custards
This dessert features a smooth custard made from a mixture of milk, eggs, sugar, and vanilla, gently baked in a water bath to ensure even cooking. The preparation involves heating milk, blending it with the egg mixture, and baking in ramekins until just set. Enjoy the creamy texture and delicate vanilla flavor, best served chilled for a refreshing and satisfying treat.
Ingredients
Preparation
Put the milk in a saucepan and heat on a hotplate until it boils.
Turn off as soon as it boils and leave to cool for a few minutes.
Place the eggs, sugar and vanilla in a bowl and mix well.
Add the milk and mix well to obtain a homogeneous texture.
Pour mixture into ramekins to within 0.3 inch/1cm of rim. Place ramekins in a large shallow dish and pour water halfway up the ramekins without splashing.
Place in a preheated oven at 350°F/180°C and bake for 40-45 minutes, until the center is just trembling.
Remove from ramekins, allow to cool for 10 minutes, then refrigerate for at least 2 hours before serving.
Observations
How to 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.
Can liquid vanilla be replaced by another flavoring in this recipe?
Yes, you can replace the liquid vanilla with almond extract, orange blossom extract or even citrus zest to vary the flavours.
Why is it important to let the milk cool before mixing it with the eggs?
Allowing the milk to cool prevents premature cooking of the eggs during mixing, which could result in a grainy texture or lumps.
How do I know if the egg custard is fully cooked after 40 minutes?
The custard should be set but still slightly quivering in the center. It will continue to firm up as it cools.
Can I make this egg custard ahead of time and keep it?
Yes, this custard keeps well in the refrigerator for 2 to 3 days, so it can be made in advance for a quick dessert.
Cookware
Attributes
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Vincent SabourdyI make the best crêpes on the street.
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