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Egg Custard


  • 3 cups whole milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/3 cup sugar
  • 1/8 tsp salt


  • Preheat oven to 300. Lightly grease 6 ramekins or custard cups with butter. Set ramekins in a rectangular oven-safe casserole dish.
  • Scald milk by cooking on medium heat, stirring frequently to prevent a skin from forming, just until bubbling. Remove from heat and set aside to cool.
  • Blend eggs, vanilla, sugar, and salt in a blender. When milk has reached 110 degrees F, add to blending ingredients until thoroughly mixed.
  • Pull out the oven's middle rack and set casserole dish with ramekins on it. Pour warm water into the casserole dish until ramekins are about 1/3 covered. Pour egg and milk mixture into ramekins, distributing evenly until almost completely full. Bake 40 minutes.