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Basic baked custard
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Classic vanilla custard loved by all ages.
Ingredients:
  • 1L (4 cups) milk
  • 4cm piece vanilla bean or 1/2 tsp vanilla essence
  • 6 (59-60g) eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 110g (1/2 cup) caster sugar
  • 1.25 gm ground nutmeg
Instructions:
  • Preheat the oven to 200°C and position an oven shelf in the middle. Ensure you have a 1.5 litre (6 cup) ovenproof dish that is at least 5cm deep. If the dish is too shallow, the custard may cook unevenly. Also, prepare a roasting pan lined with a tea towel and place the ovenproof dish on top. Gather all ingredients and bring the eggs to room temperature before starting.
  • In a medium saucepan, pour in full-cream milk for a rich custard flavor. Split a vanilla bean lengthwise with a small sharp knife, scrape the seeds into the milk, and add the bean halves. Heat the milk over medium heat for 5 minutes without boiling to infuse the vanilla flavor. Let it cool for 5 minutes off the heat to avoid curdling the eggs. If using vanilla essence, add it once the milk is heated.
  • Combine the whole eggs, egg yolks, and sugar in a large heatproof bowl with a pouring lip for easy transfer. Stir with a fork until fully mixed. Avoid using a whisk to prevent air bubbles in the custard. Aim for a smooth and silky texture for the perfect custard.
  • Prevent slipping by placing the bowl on a damp cloth. Stir in milk gradually with a fork. Strain custard mixture into ovenproof dish to remove vanilla seeds and pod for a smoother texture. Sprinkle custard's surface evenly with ground nutmeg for a sweet, spicy flavor that complements milk-based dishes and custards.
  • Fill a large heatproof jug with hot tap water. Place the roasting pan in the center of the oven. Fill the pan with enough hot water to reach halfway up the sides of the dish, creating a bain-marie or water bath. The bain-marie method gently cooks the delicate eggs, preventing them from becoming tough or rubbery due to high or uneven heat. The towel in the pan acts as insulation, further protecting the custard from direct heat.
  • Lower oven temperature to 160°C and bake for 45-55 minutes until set. To check if the custard is cooked, insert a knife in the center. The custard is ready if the knife comes out clean or with a bit of softly set custard. Be cautious not to overcook, indicated by tiny bubbles in the custard. Remove from the oven and let it cool to room temperature. For a chilled serving, chill for 2 hours, cover with plastic wrap, and refrigerate for at least 4 hours. The chilled custard will have a firmer texture.

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