Farm-Style EGG Custard
- 10m Prep Time
- 50m Cook Time
- 1h Ready In
A simple, silky egg custard made with cream, milk, and eggs. It requires minimal hands-on time and can be served warm, at room temperature, or chilled.
Ingredients
- Unsalted butter for greasing the pan
- 3 cup heavy cream
- 1 cup whole milk
- 8 large eggs
- 1/2 cup sugar
- fine sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.4 mg
- Iron: 0.94 mg
- Magnesium: 12.2 mg
- Phosphorus: 151 mg
- Potassium: 152 mg
- Zinc: 0.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cup heavy cream
- 1 cup whole milk
- 8 large eggs
- 1/2 cup sugar
- fine sea salt
Prepare
- Unsalted butter, for greasing the pan
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 7-by-11-inch baking dish with unsalted butter. Set the dish inside a 9-by-13-inch or larger roasting pan, and place the pans near the oven. Tear a strip of aluminum foil long enough to cover the custard dish.
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Step 2.
In a small saucepan, heat 3 cups heavy cream and 1 cup whole milk over medium heat until the mixture just begins to bubble at the edges. Remove from heat and set aside to cool for 5 minutes.
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Step 3.
In a large mixing bowl, whisk 8 large eggs for about 1 minute, until thick and foamy. Add ½ cup sugar and a pinch of fine sea salt, and whisk again to combine.
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Step 4.
Slowly pour the scalded cream mixture into the egg mixture in a steady stream, whisking constantly to blend. Tap the bowl on the counter a few times to release any air bubbles.
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Step 5.
Pour the custard into the prepared baking dish. Cover the dish tightly with the foil, crimping the edges to seal. Carefully pour boiling water into the roasting pan until it reaches about three-quarters of the way up the side of the custard dish.
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Step 6.
Carefully transfer the pans to the oven and bake for 45 to 55 minutes, until the custard is set at the edges but still slightly jiggly in the center. Remove the pans from the oven.
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Step 7.
Carefully lift the custard dish out of the roasting pan, remove the foil, and place the dish on a wire rack to cool for 30 minutes. Serve warm, at room temperature, or chilled.