Vanilla Custard Cups Baked
Indulge in the creamy elegance of Baked Vanilla Custard Cups, a timeless dessert that combines velvety textures with a rich, aromatic vanilla flavor. This easy yet sophisticated recipe uses simple pantry staples like whole milk, heavy cream, and granulated sugar, elevated by the deep aroma of pure vanilla extract. The custards are gently cooked in a water bath, ensuring their silky-smooth consistency, while a sprinkle of nutmeg offers a fragrant finishing touch. Ready in just under an hour and chilled to perfection, these custard cups are ideal for a cozy family dessert or an impressive dinner party finale. Perfectly portioned and irresistibly creamy, this baked vanilla custard recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 120 ml Heavy cream
- 100 g Granulated sugar
- 6 large Egg yolks
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 1 pinch Nutmeg (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Place six 6-ounce ramekins or custard cups in a deep baking dish or roasting pan.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until small bubbles begin to form around the edges. Do not let it boil. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until the mixture is smooth and pale in color.
Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids.
Divide the custard evenly among the ramekins. Carefully pour hot water into the baking dish, around the ramekins, until it reaches about halfway up their sides. This water bath will help the custard bake evenly.
Bake in the preheated oven for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until chilled.
Before serving, optionally sprinkle a pinch of nutmeg on top of each custard cup for added flavor and decoration.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 21.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 119 mg | 9% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
