Fail-Proof Egg Custard

I’ve always appreciated an excellent egg custard. Perhaps because it reminds me of eggnog in solid form (does anybody else think eggnog should be available all year, or is that just me?), or it may be the rush of nostalgia that comes with the first mouthful. It’s the perfect delight, subtly sweet and smooth. Whatever the source of my fondness for custard, there has always been one major issue:

I’ve never had much success preparing it myself. More batches of custard have been undercooked or curdled than I want to admit. My mother and grandma always made it appear so simple, and on paper, it is. I resolved to put my previous failures behind me and set out to find a foolproof egg custard recipe. That’s all we’ve got for you today! The three primary ingredients in most custard recipes are eggs, milk, and sugar. We add vanilla for taste and salt to balance off the sweetness, but those components are more flexible.

Get Well Custard 8-min

Nutmeg is the traditional custard topping (it really brings out the eggnog flavors), but cinnamon or other warm spices can also be utilized. With such simple ingredients, the key to making a flawless custard is honing the procedure for achieving that silky, even texture. There are only a few things you should know about preparedness. Let’s get started…Warming the milk to the proper temperature is one of the most critical aspects of creating custard.

For easier monitoring, I prefer to heat the milk on the stovetop rather than in the microwave, and I strongly advise using a thermometer rather than eyeballing it. Bring the milk to an even 180 degrees F before slowly pouring it into the egg mixture while vigorously stirring. If you’re worried about fragments of cooked egg in your batter, sift it through a fine mesh strainer before pouring it into your baking dish.

Keep an eye on your custard as it bakes and remove it from the oven as soon as a knife comes out clean. It will continue to set as it cools, and nothing is worse than a curdled custard (after all of this effort). If you follow the recipe exactly, you’ll have a custard you’d be happy to serve to Mom and Grandma! This custard dish is perfect for sick days or as an after-dinner treat.

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