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Four white ramekins filled with baked custard are arranged on a dark surface, with a spoonful of custard on a wooden board and an empty spoon beside one ramekin.

Simple 3-Ingredient Custard Recipe

Author: Jessica Haggard
Silky, warmly custard bakes into a soft, spoonable dessert with just 3 simple ingredients. It's the kind of foolproof treat that feels far more special than the effort behind it, perfect for a chilly night or any time a cozy dessert sounds right.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 4 ramkins
Calories 468 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 °F.
  • Whisk all ingredients together in a large bowl until completely smooth.
    A metal mixing bowl containing cream, brown sugar, vanilla extract, and an egg on a light countertop.
  • Divide evenly between four 2 or 3-inch ramekins and place them in an 8×8-inch baking dish.
    A stainless steel bowl filled with a smooth, pale yellow batter sits on a light-colored marble surface.
  • 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.
    Four white ramekins filled with a light cream mixture are arranged inside a gray baking dish on a light marble surface.
  • 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.
    Four white ramekins filled with a pale liquid are arranged in a square baking dish, placed on a dark baking tray.
  • 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.
    Three ramekins of baked custard are arranged on a dark surface, with one partially eaten and a spoon resting nearby.

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.
Serve: Enjoy plain or topped with honey or berries. Pair with cookies or puff pastry palmiers for dipping.
Store: Store custards covered in the fridge for up to 3 days. They firm up as they chill while still staying creamy. 

Nutrition

Serving: 1ramkinCalories: 468kcalCarbohydrates: 4gProtein: 8gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 274mgSodium: 86mgPotassium: 170mgSugar: 4gVitamin A: 1952IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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