Simple Egg Custard Recipe

This simple egg custard recipe is decadent and delicious! We use minimal ingredients and a classic covered water bath technique in the oven to ensure perfect steamed custard every time.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Simple Egg Custard Recipe

Prep Time 2

Cook Time 38

Chill Time: 3

Servings servings

Calories 267kcal

Author Faith Gorsky

Equipment

Weck mini tulip jelly jars or any individual-sized oven-safe glass jars or ramekins

Ingredients

2 large eggs
2 large egg yolks
1 cup heavy whipping cream
1/2 cup water
1/2 tablespoon pure vanilla extract
1/8 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 300F. Put a kettle of water on to boil (for a water bath).
Add the eggs and egg yolks to a medium bowl, and whisk to combine. Add the cream, water, vanilla, and salt, and lightly whisk again. (Try not to over-whisk, otherwise your mixture will be frothy.)
Strain the mixture through a fine mesh sieve.
Put 4 individual ramekins or glass jars into an oven-safe casserole dish. Pour the custard into the ramekins or jars.
Carefully pour the hot water into the casserole dish around the ramekins. Ideally, the water should come up to the same level as the custard in the ramekins, but at least halfway is fine. Cover the top of the dish with foil.
Bake until the custard is set along the outside but still has a slight jiggle in the center, about 36 to 39 minutes.
This custard is creamiest when it’s fully set and chilled. To fully set, let the custard cool to room temperature (about 1 hour), and then refrigerate to chill (about 2 hours).

Video

Notes

To Make it Sweet: You can add 3 tablespoons of any type of granulated sweetened you like, such as regular sugar, or monk fruit/allulose blend. Another option for a very subtle sweetness is to add about 7 drops of liquid stevia.
Straining the Egg Mixture: You can skip this step if you like. However, straining the egg mixture removes any bits of egg that don’t incorporate and results in a silkier custard.
Setting Up the Water Bath: Choose any oven-safe dish that the ramekins will fit into that’s deep enough for you to pour in water at least halfway up the fill level of the ramekins. I use an oven-safe glass dish that’s ‎11.5 inches long by 9.75 inches wide by 3.75 inches deep (similar to this baking dish).
Storage: Once these cool to room temperature, cover them and store them in the fridge for up to 4 days.

Nutrition