Serves 4
64 cal · 25 min
Basic Custard
Recipe GLPR5877aaa994738a
A simple, creamy custard made with just egg, sugar, milk, and a hint of vanilla. This classic dessert can be prepared either on the stovetop for a smooth pouring custard or baked for a firmer texture. Perfect for serving warm or chilled.
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Ingredients
1 large egg
2 tablespoons sugar
1 cup skim milk
1/2 teaspoon vanilla extract, optional
Directions
Thoroughly wash your hands with soap and warm water before handling ingredients.
In a small bowl, whisk together the egg and sugar until well combined and pale, about 1 minute.
Gradually add the skim milk to the egg mixture while whisking continuously until fully incorporated.
Stir in the vanilla extract if desired.
STOVETOP METHOD: Pour the custard mixture into a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon for 12–15 minutes, ensuring the mixture does not reach the sides or bottom too quickly. The custard is ready when it reaches 160°F on an instant-read thermometer (safe internal temperature for egg) or when it coats the back of a spoon and a finger drawn across leaves a clear trail. Do not boil. Remove from heat and serve warm or pour into serving dishes to cool and chill.
BAKED METHOD: Preheat the oven to 325°F. Pour the custard mixture into a 2-cup baking dish. Place the dish in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish (water bath). Bake for 20–25 minutes until the custard is just set but still slightly jiggly in the center and reaches 160°F. Remove from the oven and allow to cool before serving, or refrigerate until chilled.
