Creamiest 3 Ingredient Baked Custard
This silky baked custard made with egg yolks, sugar and heavy cream is even better than ice cream! No cooking, no tempering, no stove-top – just mix, strain and bake!
Yield:8 servings
- Prep Time:
- 2 mins
- Cook Time:
- 40 mins
- Chilling Time:
- 3 hrs
- Total Time:
- 3 hrs, 42 mins
Ingredients
- 3 cups heavy cream or heavy whipping cream (720g)
- 8 egg yolks
- 1/2 cup granulated sugar (100g)
- 1 tbsp vanilla bean paste, optional but recommended
- 1/4 tsp salt, optional but recommended
Instructions
- Pre-heat your oven to 300F (conventional / no fan) and put a pot of water on the stove to boil. The water will be used for the water bath.
- Add the heavy cream, egg yolks, sugar and optional vanilla and salt to a mixing bowl. Use a hand whisk to gently whisk the ingredients together until the egg yolks and sugar have incorporated into the cream. Don’t whisk too much or too aggressively, as you don’t want to incorporate air bubbles into the custard.
- Pour the custard into a 7″x11″ ceramic dish or a 9″ round ceramic pie dish, passing it through a fine mesh sieve to remove any lumps or egg bits.
- Place a 13″x18″ baking pan in the middle rack of the pre-heated oven and pour about ~1/2″ of boiling water into it. Carefully place the custard dish inside this pan to create a water bath and close the oven door. If you don’t have a 13″x18″ pan, you can use another large baking pan/dish you have that the custard pan/dish will easily fit inside with room on all sides.
- Bake the custard for ~40-45 minutes, until the it feels semi-set around the edges but still has a jello-like wobble in the middle when you gently shake the pan.
- Carefully remove the custard pan from the oven, and transfer it to the fridge. Cool for at least 3 hours, or overnight, until the custard is chilled and set.
- Once chilled, spoon out the custard and serve it. It is lovely on its own, with some fresh berries, or with a compote on top!
Notes
Storage: Store leftover custard in an airtight container in the fridge.
Make ahead: You can prepare this custard 2-3 days in advance, cover the dish with cling wrap and keep in the fridge