Step 2: Make the custard
Overhead shot of a large bowl; whisk eggs; sugar and salt until blended but not foamy; wooden background;
Taste of Home
In a large bowl, whisk together the eggs, sugar and salt until blended but not foamy.
Overhead shot of a small saucepan; heat milk until bubbles form around sides of pan; remove from heat slowly stir in hot milk; stir in vanilla; wooden background;
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Slowly stream in the hot milk while constantly stirring. Stir in the vanilla.
Editor’s Tip: Avoid pouring the milk in all at once or you’ll immediately cook the eggs and be left with a bowl of scrambled eggs.
Step 3: Create the hot water bath
Overhead shot of pour egg mixture through a strainer into a round baking dish; wooden background;
Taste of Home
Pour the egg mixture through a fine mesh strainer and into a 1-1/2-quart round baking dish. Sprinkle with nutmeg.
Overhead shot of place round baking dish in a larger baking pan; place pan on oven rack; add very hot water to pan to within 1/2 inch of top of round baking dish; bake until a knife inserted near the center comes out clean; wooden background;
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Place the round baking dish in a larger baking pan. Pour very hot water into the baking pan to within 1/2 inch of the top of the round baking dish. Try not to splash any water into the round baking dish with the custard.
Step 4: Bake the custard
Overhead shot of remove baking dish from water bath immediately to a wire rack; cool 30 minutes; refrigerate until cold; sprinkle with nutmeg; wooden background;
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Bake the custard until a knife inserted near the center comes out clean, 55 to 60 minutes. The center will be soft and jiggly. Remove the baking dish from the water bath and immediately place it on a wire rack. Let the custard cool at room temperature for 30 minutes.
Step 5: Chill and serve
Cover the homemade custard with storage wrap, and refrigerate until it’s nice and cold. Scoop servings into bowls and enjoy with fresh berries, if desired!
wide shot of get well custard served with berries
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Recipe Variations
Sprinkle with extra spices: After sprinkling on the nutmeg, follow it with other cozy baking spices like cinnamon, cardamom, clove or pumpkin pie spice.
Add more flavor: You can use almost any extract to flavor homemade custard. Coconut, lemon, rum, butter and coffee would be excellent additions to the list of custard ingredients.
Bake individual portions: How do you make custard as individual servings? Disperse the recipe for custard among ramekins instead of baking it in one big pan.
How to Store Custard
Once the custard has cooled to room temperature, cover it tightly with storage wrap and place the pan in the fridge. It can be kept in the fridge for up to three days.
Can you freeze custard?
We do not recommend freezing custard. Once the custard thaws, it will split beyond repair, making the texture weird, wonky and undesirable.
Custard Tips
close shot of get well custard in a large bowl
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How do you thicken custard?
Custards achieve a thick texture because of the eggs included in the recipe. Thankfully, this recipe for custard has four, so you shouldn’t have to fuss with another thickening agent.
What’s the difference between pudding and custard?
The main differences between custard and pudding are their textures and how they are thickened. Custard’s texture is usually much firmer than pudding because it is thickened with eggs, whereas pudding is thickened with starch.
How should I serve homemade custard?
You can serve homemade custard by itself, but we love serving it with a handful of fresh berries, as in this berries with vanilla custard recipe.
