Here’s a simple, classic egg custard (the kind Epicurious is known for), easy and foolproof—silky, lightly sweet, and old-fashioned 🍮
Easy Egg Custard
Ingredients
- 2 cups whole milk (or 1½ cups milk + ½ cup cream for richer custard)
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: nutmeg for topping
Instructions
- Preheat oven to 165°C / 325°F.
- Heat milk in a saucepan until steaming but not boiling. Remove from heat.
- In a bowl, whisk eggs, sugar, salt, and vanilla until smooth.
- Slowly whisk warm milk into the egg mixture (go slowly to avoid scrambling).
- Strain mixture (optional, but makes it extra smooth).
- Pour into custard cups or a baking dish.
- Sprinkle lightly with nutmeg if using.
- Place dish in a larger pan and add hot water halfway up the sides (water bath).
- Bake 35–45 minutes, until edges are set and center jiggles slightly.
- Cool, then chill or serve warm.
Tips for perfect custard
- Don’t let milk boil
- Low oven temperature = smooth texture
- Custard firms up as it cools
Variations
- Dairy-free: Use coconut milk
- Spiced: Add cinnamon or cardamom
- Lemon: Add a little lemon zest
- Old-school Southern: Top with a pinch of nutmeg + cinnamon
If you want the exact Epicurious version, a microwave method, or baked vs stovetop comparison, tell me 👍
