Creamy Baked Milk Custard

This dessert is a classic baked milk custard. It’s soft, creamy, slightly jiggly, and lightly golden on top

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📝 Ingredients

• 2 cups whole milk

• 3 eggs

• ½ cup sugar

• 1 tsp vanilla extract

• ¼ tsp salt

• ¼ tsp nutmeg or cinnamon (optional for topping)

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👩‍🍳 Instructions

1️⃣ Preheat oven

• Preheat oven to 160–170°C (320–340°F).

2️⃣ Heat the milk

• Warm the milk in a saucepan until hot but not boiling.

3️⃣ Mix eggs and sugar

In a bowl whisk:

• eggs

• sugar

• salt

• vanilla

Whisk until smooth.

4️⃣ Combine milk and eggs

• Slowly pour the warm milk into the egg mixture while whisking constantly.

5️⃣ Strain (optional but recommended)

• Strain mixture through a sieve for extra smooth custard.

6️⃣ Prepare baking dish

• Pour mixture into a baking dish or ramekins.

• Sprinkle nutmeg or cinnamon on top if desired.

7️⃣ Water bath

• Place dish inside a larger pan.

• Pour hot water around it (halfway up the sides).

8️⃣ Bake

• Bake 40–50 minutes until center is slightly set but still soft.

9️⃣ Cool

• Let cool, then refrigerate 2–3 hours before serving.

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✨ Tips for Perfect Custard

✔ Use whole milk or evaporated milk for extra creaminess
✔ Don’t overbake or it becomes rubbery
✔ Custard should slightly jiggle in the center

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✅ If you want, I can also show you:

• 3-ingredient milk custard (very easy)

• Caramel custard / crème caramel version

• No-oven stovetop custard recipe 🍮