Baked Custard

By the RecipeCafe Archives

Ingredients

• 4 cups (960 ml) whole milk, scalded
• 4 to 6 large eggs
• 0.5 cup (100 g) granulated sugar
• 0.25 teaspoon (1.5 g) salt
• 1 Few gratings of nutmeg

Instructions

1. 1. Heat the oven to 300°F (150°C). Place a kettle of water on to heat for the water bath.
2. 2. Scald the milk (a technique in which milk is heated until small bubbles form around the edge of the pan and steam rises, reaching approximately 180°F / 82°C, but not brought to a full boil). Remove from heat.
3. 3. Beat the eggs slightly — just enough to combine yolks and whites — in a large bowl. Add the sugar and salt and stir to combine.
4. 4. Slowly pour the hot scalded milk into the egg mixture in a thin, steady stream, stirring constantly (this is tempering: gradually raising the temperature of the eggs to prevent curdling). Do not rush this step.
5. 5. Strain the mixture through a fine-mesh sieve into a buttered 1.5-quart (1.4 L) baking mold or equivalent oven-safe vessel, approximately 7 inches (18 cm) in diameter. Sprinkle the surface lightly with freshly grated nutmeg.
6. 6. Set the filled mold in a larger roasting pan or baking dish. Place the pan on the oven rack, then pour hot (not boiling) water into the outer pan until it reaches halfway up the sides of the mold. This water bath (bain-marie) regulates temperature and prevents curdling.
7. 7. Bake at 300°F (150°C) for 45–60 minutes for a large mold (or 30–40 minutes for individual cup custards), until the custard is just set. Check doneness by inserting a thin knife or skewer into the center: if it comes out clean and the blade shows no liquid custard, the custard is done. The custard should also be just barely set at the center with a slight wobble when the mold is gently shaken, and the edges should be fully firm.
8. 8. Monitor the water bath throughout baking: if the water begins to simmer or shows signs of boiling, add a small amount of cold water to reduce its temperature. Boiling water will cause the custard to weep (separate and release liquid, known as 'whey').
9. 9. Remove the mold from the water bath and allow to cool to room temperature, then refrigerate until fully chilled, at least 2 hours, before unmolding. To unmold, run a thin knife around the edge and invert onto a flat serving dish.