3-Ingredient Custard
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The first time I made this 3-ingredient custard, I didn’t expect much from such a short ingredient list, but it set into a soft, creamy, spoonable dessert that my whole family couldn’t stop talking about. I’ve been making it on repeat ever since, especially on chilly evenings when everyone wants something warm and comforting without a lot of fuss. Three simple ingredients really do deliver something that feels far more special than the effort suggests.
How to Make 3-Ingredient Custard
I love making spoonable desserts like cottage cheese pudding and creme brulee, but custard is my go-to when I want simple and easy. It’s a mix, pour, and bake situation, and the whole process takes less than an hour.
With easy ingredients and steps, there’s really no reason not to make this. Keep scrolling for the printable recipe card with everything you need, including ingredient amounts, timing, and step-by-step directions.
Ingredient Notes
- Heavy cream: You can use half-and-half in a pinch, but the custard won’t be quite as rich.
- Vanilla extract: Use the real stuff if you can. Since this is a simple recipe, a good-quality extract makes a noticeable difference here.
Step-By-Step Instructions
- Mix all ingredients in a bowl.
- Divide into ramekins and place in a baking dish.
- Pour boiling water around the ramekins to create a water bath.
- Bake in a pre-heated oven until the top is golden brown and the edges are firm.
- Cool before serving warm or refrigerate if you prefer to serve chilled.
Variations
- Try this with a dusting of ground cinnamon or nutmeg on top.
- Adding ½ teaspoon lemon extract to the cream and egg is delicious, too.
Expert Tips
- Whisk until completely smooth. Any streaks of egg white will show up as little firm bits in the final custard.
- Don’t skip the water bath. I’ve tried baking this without it once and ended up with something closer to sweet scrambled eggs. Not worth it.
- Don’t overbake. You want a gentle wobble in the center when it comes out. If it looks fully firm in the oven, it’s already gone too far.
Storage & Reheating Tips
Store custards covered in the fridge for up to 3 days. They actually set a bit more as they chill, which makes the texture slightly firmer but still creamy.
You can eat it cold straight from the fridge or let it sit at room temperature for 10–15 minutes if you prefer it softer. I don’t reheat it in the microwave because it can go grainy fast. To warm again, place the ramekin in a warm water bath for a few minutes instead.
How to Serve 3-Ingredient Custard
Serve it warm for a soft, spoonable texture or chilled for something a little firmer and more set. Both work, just different moods. It’s good as-is, but even better with a drizzle of honey or a few fresh berries on top if you want to dress it up. If you want texture, almond crescent cookies or puff pastry palmiers are perfect for dipping.
More 3-Ingredient Dessert Recipes To Try
Simple 3-Ingredient Custard Recipe
Ingredients
- 3 large eggs
- 2 cups heavy cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 °F.
- Whisk all ingredients together in a large bowl until completely smooth.
- Divide evenly between four 2 or 3-inch ramekins and place them in an 8×8-inch baking dish.
- Bring 2-3 cups of water to a boil in a small saucepan or kettle. Create a water bath by pouring boiling water into the baking dish around the ramekins. Continue pouring until the water level is an inch high.
- Bake for 30 minutes. Look for a golden brown top, firm edges, and a slight wobble in the center. Continue baking for up to another 10 minutes if needed.
- Remove from the oven. Let cool on a wire rack for 10 minutes before serving warm or refrigerating until chilled. It will firm up as it sits.
Notes
- Whisk until completely smooth to avoid firm bits of egg white in the final custard.
- Always use a water bath to prevent the custard from turning into sweet scrambled eggs.
- Do not overbake. Remove it when the center still has a gentle wobble or it will be overcooked.
