Old-Fashioned Baked Custard
A timeless dessert crafted from a simple blend of pantry staples, this classic baked custard yields a velvety, rich texture. Served either warm for a soothing treat or chilled for a refreshing end to a meal, its subtly sweet flavor and silky consistency offer nostalgic comfort.
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Servings: 9
Ingredients
- 3½ cups of freshly boiled water slightly cooled
- ¼ teaspoon of fine salt
- 2 teaspoons of pure vanilla essence
- 14- ounce tin of sweetened condensed milk
- 6 whole eggs large in size
Instructions
- Set your oven to preheat at 325°F.
- Bring water to a gentle boil in a small saucepan, then remove it from the heat source and allow it to rest briefly.
- In a large mixing vessel, whisk the eggs thoroughly until the mixture is uniformly blended.
- Incorporate the sweetened condensed milk into the beaten eggs, mixing until the consistency is smooth and cohesive.
- While continuously whisking, gradually pour the hot (but not boiling) water into the egg and milk mixture to temper it carefully, preventing curdling.
- Add in the salt and vanilla extract, stirring to combine evenly.
- Transfer the custard base into either an 8x8-inch square baking dish or divide evenly among individual ramekins.
- Place the dish or ramekins in the oven and bake. For ramekins, allow approximately 45 minutes; for a larger baking dish, bake for around 60 minutes. The custard is done when the surface is firm but the center retains a slight, gelatin-like jiggle.
- Let the custard cool at room temperature for at least one hour before serving. Refrigerate for a chilled variation, if preferred.
- For a traditional touch, dust lightly with ground nutmeg just before serving.
Notes
Optional nutmeg garnish enhances flavor and presentation.