An egg custard tart is a classic dessert in many countries around the work due to its delicate and straightforward flavor, not to mention the creamy and smooth texture. Whether you are making them for yourself on a rainy weekend or making them for a dinner party. They’re great for any occasion. Make your own batch and fall in love with them all over again without a classic egg custard recipe.
Basic Recipe Information
Approximate prep time:
- Ten Minutes
Approximate Cooking time:
- One Hour
- Enough To Fill Six Custard Cups
- Mixing bowl
- Baking tray
- 6 egg custard cups
- 2 eggs (large or jumbo)
- 2 cups (500ml) of milk
- 1/2 cup (100g) of white sugar
- A pinch (1/16 tsp) of salt
- 1 dash (1/8 tsp) of vanilla extract
- A pinch (1/16 tsp) of ground nutmeg
- Preheat your oven to 325F or 165C.
- Beat your eggs in a smooth consistency and add in the salt, sugar, and vanilla one at a time, mix well.
- Warm your milk in a separate pan, and add slowly to the egg mixture, stirring gently as you go. Do not add hot milk, or this will start to cook the eggs. Only warm milk is necessary.
- Put your egg custard cups in the baking tray, pour the mixture into each, and sprinkle the nutmeg on top.
- Add hot water to the tray, fill the tray until it reaches as high as halfway up the cups.
- Put in the oven to cook for one hour.
Once the egg custards have cooled until warm, they are ready to eat. If you prefer, you can put them in the refrigerator and eat cold. Have them as a snack, as a dessert, or anytime you fancy one!