American·Dessert
Old-Fashioned Baked Vanilla Custard
A light, silky, and comforting dessert that defines simplicity. Unlike modern versions that use heavy cream, this traditional recipe relies on whole milk and a gentle water bath to create an incredibly delicate texture that melts on the tongue.
Prep
10m
Cook
60m
Total
70m
Serves
4
Method
- 01
In a mixing bowl, combine the eggs, white sugar, brown sugar, salt, and vanilla extract. Whisk vigorously for about one minute until the sugars are dissolved and the mixture is no longer gritty.
Watch · 0:30
- 02
Pour in the whole milk and whisk until fully incorporated. Transfer the custard mixture into a measuring cup to make pouring easier and more precise.
Watch · 1:25
- 03
Divide the batter evenly between four 5.25-ounce ramekins, filling them about 3/4 of the way. Place the ramekins into a large baking dish and pour about one inch of water into the dish to create a water bath (bain-marie).
Watch · 1:43
- 04
Grate a very light, fine dusting of fresh nutmeg over the top of each custard. Carefully transfer the baking dish to the center of a preheated 325°F (165°C) oven.
Watch · 3:15
- 05
Bake for 45 to 65 minutes until the custard is just set. Test by inserting the tip of a knife into the center; if it comes out clean, the custard is done. Remove the ramekins from the water bath and let them cool to room temperature on a wire rack.
Watch · 3:48
- 06
Once at room temperature, cover the ramekins and refrigerate until thoroughly chilled, preferably overnight. Garnish with fresh raspberries and a light dusting of powdered sugar before serving.
Watch · 4:30
From Chef John
“Whoever uses the least amount of binder to turn our milk from a liquid to a solid wins.”
“Some freaks of nature do like to eat them warm, but to me that just makes them taste too eggy.”
“You are, after all, the town scold of whether to eat these warm or cold.”