Print

Simple Homemade Vanilla Custard Cups

Two individual white ramekins holding creamy yellow vanilla custard cups topped with a sprinkle of brown spice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make creamy, individual servings of classic baked vanilla custard in ramekins using simple ingredients. This recipe focuses on achieving a smooth texture for a comforting dessert.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Freshly grated nutmeg for topping (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Bring a kettle of water to a boil for the water bath.
  2. In a medium saucepan, gently heat the whole milk over medium heat until small bubbles form around the edges. Do not let it boil. Remove from heat.
  3. In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy.
  4. Slowly temper the eggs by pouring about one cup of the warm milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Whisk gently until everything is fully incorporated.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any chalazae or unmixed egg bits, which helps create a smooth texture.
  7. Place four to six 6-ounce ramekins into a deep baking dish. Divide the custard mixture evenly among the ramekins.
  8. Carefully pour the boiling water into the baking dish until the water reaches halfway up the sides of the ramekins. This water bath is key for even cooking.
  9. Bake for 35 to 45 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  10. Carefully remove the ramekins from the water bath using tongs. Let them cool on a wire rack to room temperature.
  11. Cover the cooled custards and chill in the refrigerator for at least 4 hours, or until completely cold and firm.
  12. Before serving, sprinkle the tops with freshly grated nutmeg, if desired.

Notes

  • For the creamiest baked custard texture, avoid over-whisking the eggs, as this incorporates too much air, leading to bubbles on the surface.
  • If you prefer a stovetop version, heat the milk, whisk eggs and sugar, temper, then cook over low heat, stirring constantly until the mixture coats the back of a spoon (about 175°F or 80°C). Do not boil. Chill thoroughly before serving.
  • These individual dessert cups are excellent for make ahead dessert plans for small groups.

Nutrition

Find it online: https://pureplatepath.com/vanilla-custard-cups-recipe/