Baked vanilla custard is a classic European dessert with a soft, gently wobbly, creamy texture and a warm, soothing vanilla aroma. Made with just eggs, milk, cream, and sugar, this simple dessert has a luxurious flavor that never fails to win over anyone who tries it. It's perfect served warm or chilled as an elegant dinner dessert that's still easy to make at home.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml whole milk
- 250 ml heavy cream
- 6 egg yolks
- 1 whole egg
- 90 grams granulated sugar
- 2 tsp vanilla paste or seeds from 1 vanilla bean
- 1/4 tsp fine salt
- 2 tbsp powdered sugar for sprinkling (optional, for caramelizing the top)
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👩🍳 Instructions
- 1 Preheat the oven to 160°C (320°F). Prepare 6 small ramekins (about 150 ml/5 oz each) and a large baking pan big enough to hold the ramekins for a water bath.
- 2 Pour the milk and heavy cream into a saucepan and heat over low heat until warm and small bubbles start to form around the edge of the pan. Don't let it come to a boil. Remove from heat.
- 3 In a separate bowl, whisk together the egg yolks, whole egg, granulated sugar, and salt until well combined and slightly pale — there's no need to whip it until fluffy.
- 4 Gradually pour the warm milk mixture into the egg mixture a little at a time, whisking gently the whole time so the eggs don't curdle (this is called tempering).
- 5 Add the vanilla paste and stir well. Strain the custard mixture through a fine-mesh sieve to get a really smooth texture with no lumps.
- 6 Pour the custard mixture into the ramekins, filling them almost to the top. Place the ramekins inside the large baking pan.
- 7 Pour hot water into the large baking pan until it reaches halfway up the sides of the ramekins (this is the water bath). This step is important so the custard cooks evenly and doesn't crack.
- 8 Bake for 35-45 minutes until the edges of the custard are set but the center still jiggles gently when you shake the pan.
- 9 Remove the ramekins from the water bath and let them cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
- 10 If you'd like a crème brûlée version, sprinkle a thin layer of powdered sugar over the surface of the custard, then torch it until golden and caramelized before serving.
💡 Tips
• Never let the milk come to a full boil, as this can make the custard grainy and cause it to break.
• Always strain the custard mixture before baking so the final result is truly smooth and silky on the tongue.
• A water bath (hot water bath) is essential so the heat spreads evenly and the custard doesn't crack or turn porous.
• The custard will continue to firm up a bit as it cools, so take it out of the oven while the center is still a little wobbly.
📊 Nutrition Facts / serving
285
Calories (kcal)
6 g
Protein
22 g
Fat
16 g
Carbs
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