What is the secret to good custard?

The secret lies in gentle cooking and tempering. Slowly heat the dairy and add it bit by bit to beaten eggs. A water bath ensures even, low-temperature baking without overcooking.

Why won't my egg custard set?

Undercooked custard often results from low heat or insufficient baking time. Bake until the edges are firm and only the center jiggles slightly. Don’t skip the water bath—it helps set evenly.

Can I make custard without tempering eggs?

Tempering is recommended. It gradually raises egg temperature, preventing scrambling. Skipping this step could give you grainy custard.

How to save a failed custard?

If it looks lumpy, blend the custard and strain again—sometimes reheating gently and stirring helps. Rescue thin custard by cooking it stovetop, like a pastry cream, until thickened.

What are the mistakes when making custard?

Common mistakes include: baking at too high a temperature, skipping water bath, not straining before baking, or overwhipping eggs with sugar (causes air bubbles and cracking).

How to avoid scrambling eggs in custard?

Temper the eggs by slowly whisking in warm milk. Keep heat low and stir gently. Use a water bath for even temperature distribution.

Fail-Proof Egg Custard: 7 Irresistible Secrets to Perfect Creaminess

Name: Fail‑Proof Egg Custard
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 1/3 cup granulated sugar; 1 tsp vanilla extract; Pinch of salt

Fail‑Proof Egg Custard

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This fail‑proof egg custard is the creamy, dreamy dessert you didn’t know you could perfect. Rich, smooth, and gently sweet—every bite melts in your mouth.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups whole milk
1 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 325°F. Line a baking dish with ramekins.
Warm the milk and cream until just steaming, not boiling.
Whisk eggs with sugar until pale. Add vanilla and salt.
Slowly temper in the warm milk, stirring constantly.
Strain and pour into ramekins.
Bake in a water bath for 30–40 minutes until set but jiggly.
Cool, then refrigerate for at least 2 hours before serving.

Notes

Straining the custard gives you the silkiest texture. Let it rest at room temp 10 mins before serving.

Find it online: https://recipesbyamelia.com/fail-proof-egg-custard/