Egg Custard
My Mother used to make a WW Egg Custard when I was growing up. I believe the recipe was pretty similar to this except she used skim milk and Sweet ‘N Low in place of the sugar. It was a treat whenever she made it.
She did not make a pastry to make it into a tart. She didn’t want the extra calories, but that certainly could be done as seen in this photo.
Her custard was baked in a bain-marie in custard cups. You could also use ramekins, although the custard cups allow you to see through the clear glass.
This recipe is quick and simple to make. Preheat your oven to 325 degrees Fahrenheit. Also set some water to boil in a teapot. You will use this for the bain-marie.
In a medium size bowl, beat the egg yolks, sugar and vanilla bean paste (or vanilla extract) together until pale and creamy.
In a microwave safe container, warm your milk in the microwave to 110 to 112 degrees Fahrenheit. Add the pinch of kosher salt to the warm milk. Whisk together and slowly pour in to the egg/sugar mixture, a little at first to temper the eggs. Then add the rest.
Strain the custard mixture into another bowl or preferably something with a spout to make pouring easier.
Place 4 custard cups or ramekins inside a baking dish or roasting pan and divide the custard evenly among them. Sprinkle a pinch or two of nutmeg on the top of each custard.
Carefully pour the boiling water into the baking dish or roasting pan, halfway up the sides of the custard cups or ramekins. Transfer to the oven and bake 45-50 minutes, just until the custards are set with a very slight wiggle.
How to prepare a water bath or bain-marie
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Egg Custard
Old fashioned, classic egg custard that are quick and simple to make. - The Finished Dish
Ingredients
- 4 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- pinch of kosher salt
- 2 cups whole milk, warmed
- pinch of freshly grated or ground nutmeg
Directions
- Step 1 Preheat your oven to 325 degrees Fahrenheit. Also set some water to boil in a teapot. You will use this for the bain-marie.
- Step 2 In a medium size bowl, beat the egg yolks, sugar and vanilla bean paste together until pale and creamy.
- Step 3 In a microwave safe container, warm your milk in the microwave to 110 to 112 degrees Fahrenheit. Add the pinch of kosher salt to the warm milk. Whisk together and slowly pour in to the egg/sugar mixture, a little at first to temper the eggs. Then add the rest.
- Step 4 Strain the custard mixture into another bowl or preferably something with a spout to make pouring easier.
- Step 5 Place 4 custard cups or ramekins inside a baking dish or roasting pan and divide the custard evenly among them. Sprinkle a pinch or two of nutmeg on the top of each custard.
- Step 6 Carefully pour the boiling water into the baking dish or roasting pan, halfway up the sides of the custard cups or ramekins.
- Step 7 Transfer to the oven and bake 45-50 minutes, just until the custards are set with a very slight wiggle.
Love egg custard. Thanks for the recipe. Looks delish!