Old-Fashioned Vanilla Baked Custard Old-Fashioned Vanilla Baked Custard

Step 4: Combine Milk and Egg Mixture

1. Slowly pour the warm milk into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
2. Once combined, strain the mixture through a fine sieve into another bowl to remove any lumps. This ensures an ultra-smooth custard.

Step 5: Pour Custard into Ramekins

1. Divide the custard evenly among your ramekins or pour it directly into a single baking dish.
2. Sprinkle a tiny amount of ground nutmeg on top if desired—it adds a gentle, aromatic flavor.

Step 6: Bake in a Water Bath

1. Place the ramekins in the roasting pan filled with hot water. The water should reach about halfway up the sides of the ramekins.
2. Carefully transfer the pan to the preheated oven.
3. Bake for 35–45 minutes or until the custard is just set—a knife inserted in the center should come out clean, or it should slightly jiggle but not be liquid.

Step 7: Cool and Serve

1. Remove the custard from the water bath and let it cool to room temperature.
2. Chill in the refrigerator for at least 1–2 hours for a firmer texture.
3. Serve plain or with a light dusting of cinnamon, nutmeg, or a dollop of whipped cream for extra indulgence.

Tips for the Perfect Old-Fashioned Custard

• Do not overbake. Overcooked custard becomes grainy. Check gently near the end of the baking time.
• Use fresh vanilla extract for the most authentic flavor.
• Slow tempering of eggs is key. Pouring hot milk too quickly into eggs can result in lumps.
• Individual ramekins provide elegant presentation and even cooking.

Why This Custard Is Special

Old-Fashioned Vanilla Baked Custard stands out because of its simplicity. There are no fancy toppings, thick creams, or complicated techniques—just the pure taste of milk, eggs, sugar, and vanilla. Its silky texture and comforting aroma evoke nostalgia and make it a perfect dessert for any occasion, whether it’s a quiet family dinner or a holiday gathering.

If you want, I can also create a version with a golden caramel topping to make it a sort of old-fashioned crème caramel, which adds a slightly sweet crunch on top while keeping the creamy custard beneath. It’s a delicious twist that still keeps the classic charm.

Do you want me to do that?