1️⃣ Preheat & Prep
Preheat oven to 325°F (160°C).
Lightly grease 4-6 ramekins or a 1-quart baking dish.
2️⃣ Warm the Milk
In a saucepan, heat milk over medium-low until steaming (don’t boil!).
Remove from heat and let cool slightly (~5 mins).
3️⃣ Whisk Eggs & Sugar
In a bowl, whisk eggs, sugar, vanilla, and salt until smooth (no bubbles!).
Slowly pour warm milk into egg mixture, whisking constantly.
4️⃣ Strain & Pour
Strain mixture through a fine-mesh sieve (removes lumps for ultra-smooth custard).
Pour into prepared dish(es) and skim off bubbles with a spoon.
5️⃣ Bake to Perfection
Place ramekins on a tray and bake:
Ramekins: 30-35 mins
Large dish: 40-45 mins
Custard is done when edges are set but center jiggles slightly.
6️⃣ Chill & Serve
Cool at room temp for 30 mins, then refrigerate 2+ hours.
Dust with nutmeg or cinnamon before serving.
Pro Tips for No-Fail Custard
🔹 Avoid bubbles – Over-whisking = spongy texture.
🔹 Low and slow – High heat causes curdling.
🔹 No peeking! Keep oven door closed to prevent cracks.
🔹 Test doneness – Insert a knife near the edge; it should come out clean.
Troubleshooting Common Issues
❌ Cracked surface?
Oven was too hot.
Overbaked.
❌ Watery texture?
Undercooked or uneven heat.
❌ Rubbery custard?
Overcooked or too many eggs.
Serving Ideas
🍮 Classic: Chilled with fresh berries
☕ Elegant: Drizzled with caramel or chocolate sauce
🍂 Cozy: Warm with a sprinkle of brown sugar (broiled for 1-2 mins)