Egg custard is a classic dessert celebrated for its velvety texture and subtly sweet flavor. While it may seem simple—just eggs, milk, sugar, and vanilla—it can easily go wrong if not handled carefully. Overcooking leads to curdling, while undercooking gives a runny texture. This “Fail-Proof Egg Custard” method ensures creamy, smooth results every time.
Here’s how to make a perfect egg custard from scratch—step by step.
Ingredients:
2 cups (500 ml) whole milk (or half-and-half for richer custard)
3 large eggs
½ cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
A pinch of salt
Ground nutmeg (optional, for garnish)
Equipment:
Medium saucepan
Mixing bowl
Whisk
Fine mesh strainer (for extra smoothness)
4 to 6 ramekins or a baking dish
Roasting pan (for water bath)
Oven
Step-by-Step Method:
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