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A hand holding a spoon lifts a portion of baked custard from a white ramekin, with more ramekins and a spoon on a dark tray.

Classic 3-Ingredient Baked Custard

Author: Jessica Haggard
Baked custard is cozy comfort in the easiest possible form, made with eggs, cream, vanilla, and barely any prep. It bakes into a silky 3-ingredient vanilla custard with soft edges, a spoonable center, and plenty of room for nutmeg, berries, or whipped cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 4
Calories 516 kcal

Ingredients
 
 

  • 3 whole eggs
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • ¼ cup granulated white sugar see note

Instructions
 

  • Preheat the oven to 350 F.
  • Add all ingredients (including optional sugar) to a large bowl and whisk until the mixture is completely smooth.
    A stainless steel bowl containing cream, brown sugar, molasses, an egg, and vanilla extract on a light countertop.
  • Pour the custard evenly into four 2 or 3-inch ramekins. Set the ramekins inside an 8x8-inch baking dish.
    Four white ramekins filled with cream-colored custard mixture are placed in a gray baking pan on a light marble surface.
  • Boil 2 to 3 cups of water in a small saucepan or kettle. Carefully pour the hot water into the baking dish around the ramekins until it reaches about 1 inch up the sides.
  • Bake for 30 minutes, or until the tops are golden, the edges are set, and the centers still have a slight wobble. Bake for up to 10 more minutes if needed.
    Four white ramekins filled with a light-colored mixture are placed in a square baking dish on a black tray, viewed from above.
  • Remove from the oven and cool on a wire rack for 10 minutes. Serve warm, or refrigerate until chilled for a firmer texture.
    Three white ramekins filled with baked custard sit on a black serving tray with two metal spoons, on a wooden table with a white cloth napkin.

Notes

No joke, my family likes the sugar-free version. However, I know we aren't all the same, so I'll add optional sugar here for those who like life sweet.
Macros are calculated with sugar.
Serve: Enjoy it plain, or dress it up with honey, fresh berries, or cinnamon. Pair with cookies for dipping.
Store: Store custards covered in the refrigerator for up to 3 days. They will set a little more as they chill, so the texture becomes slightly firmer but still creamy.

Nutrition

Calories: 516kcalCarbohydrates: 17gProtein: 8gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 274mgSodium: 86mgPotassium: 170mgSugar: 17gVitamin A: 1952IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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