Southern-Style Custard
If you mean a classic Southern baked custard, it’s a simple, old-fashioned dessert made with eggs, milk, sugar, and vanilla. It comes out silky, creamy, and lightly sweet.
Ingredients
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg, plus extra for the top
- 1 tablespoon butter, optional
Method
- Heat the oven to 325°F (165°C).
- Whisk the eggs, sugar, salt, vanilla, and nutmeg until combined. Don’t whip in lots of air.
- Warm the milk until hot but not boiling. Gradually whisk it into the egg mixture.
- Pour into a buttered 1½–2-quart baking dish or individual ramekins.
- Sprinkle the top with nutmeg.
- Place the dish in a larger roasting pan. Pour hot water into the pan until it reaches about halfway up the custard dish.
- Bake for about 45–60 minutes, until the edges are set but the center still has a slight jiggle.
- Remove from the water bath and let it cool. Refrigerate for a few hours for a firmer, chilled custard.
Tip: Don’t overbake it. Southern custard should be tender and silky rather than firm or rubbery.
