Save This creamy custard features a blend of whole milk, heavy cream, and a touch of pure vanilla extract, creating a rich and silky texture. Eggs and sugar are carefully tempered with warm milk to form a delicate custard mixture that's baked in a water bath to ensure a smooth, melt-in-the-mouth consistency. Cooling and chilling enhance its gentle wobble and silky finish, making it an elegant and comforting indulgence.
I first stumbled upon this creamy custard recipe during a rainy weekend when I needed something soothing and simple to whip up. The silky texture and gentle vanilla aroma instantly reminded me of cozy afternoons spent baking with my grandmother.
I remember the first time unexpected guests popped over, and this custard saved the day—impressing everyone while I stayed relaxed in the kitchen.
Ingredients
- Whole milk: I always reach for whole milk to get that luscious mouthfeel that lighter milks just can't match
- Heavy cream: Adds the richness that makes this custard truly silky
- Eggs: Large eggs work best for the right binding and smooth texture
- Granulated sugar: Just enough sweetness without overpowering the delicate vanilla
- Pure vanilla extract: The secret to that warm inviting flavor, and I recommend using real vanilla extracts for the best aroma
- Pinch of salt: Elevates all the flavors without being noticeable
Instructions
- Get Everything Ready:
- Preheat your oven to 325°F (160°C) and set a kettle of water to boil to prepare for the bain-marie bath.
- Heat the Dairy:
- Combine milk and heavy cream in a saucepan and warm it gently until just steaming, filling the kitchen with a comforting hint of cream.
- Mix Eggs and Sugar:
- Whisk together eggs, sugar, vanilla extract, and salt until smooth but not frothy, the mixture should feel silky between your fingers.
- Temper the Eggs:
- Slowly whisk the warm milk into the egg mixture to avoid scrambling and achieve a perfect custard base.
- Strain and Pour:
- Pass the mixture through a sieve to catch any lumps and pour it evenly into ramekins.
- Bain-Marie Bake:
- Place ramekins in a deep dish, fill halfway with boiling water, then bake until the custards are just set but still have a slight wobble in the center.
- Chill and Serve:
- Cool the ramekins to room temperature before refrigerating for at least two hours to let the custard set fully—patience is the final ingredient here.
Save This custard turned into more than a dessert for me — it became a symbol of comfort on long weekends and the dessert everyone asked for during celebrations and quiet dinners alike.
Keeping It Fresh
Store the custard in airtight containers to keep them fresh and prevent them from absorbing other fridge odors. This way, you can make them a day ahead without losing the delicate vanilla notes.
Serving Ideas That Clicked
Try topping your custard with fresh berries, a dusting of nutmeg, or even a spoonful of fruit compote—each addition brings a new life to the creamy base without overpowering it.
A Time This Recipe Saved the Day
Once, when I was in a rush and forgot to prepare dessert, this custard came through effortlessly. I whipped it up quickly, and by the time everyone sat down, we had a lovely, elegant sweet finish.
- Remember to prep your ramekins before pouring the custard for an easy cleanup
- A splash of citrus zest can brighten the custard unexpectedly well
- Keep your baking dish level so the water bath cooks the custard evenly
Save Thanks for hanging out in the kitchen with me—hope this custard brings you all the warmth and smiles I’ve found in it!
