Custard - Simple Ingredients
custard with just the basic ingredients 2026
- 4 each large eggs room temperature preferred
- 2 cups heavy cream whipping cream
- 1/2 cup granulated sugar avoid liquid sweetners
1. Prep Your Oven and DishPreheat your oven to 325 degrees F. Lighty grease a 9 inch pie dish or four 6 oz ramekins with butter or coconut oil. No need for a water bath - this custard sets beautifuloly without one. 2. Whisk the Eggs and Sweetner in a medium bowl until smooth and slighlty frothey. Don't over-whisk - just until combined. If using vanilla or salt add it now.
3. Gently fold in the cream while whisking gently. Stir just until the mixture is uniform. Avoid creating too many bubble - if you dok let the custard base ;sit for five minutes or skim off the foam for a silkier finish.
4. Pour the custard mixutre into your prepared dish(es) . If using ramekins, place them on a baking sheet for easy transport.Bake for 35-40 minutes (25-30 for ramekins) until the edges are set but the center still has a gently wobble - like Jello. It will firm up as it cools. Pre-tip - Don't overbake! Custard continues to cook from the residual heat. Pull it from oven when it is just set/ 5. Cool and server. Let cool at room temp for 15-20 minutes, then refrigerate for at least 1 hour if you prefer it cooled. Enjoy for ultimate comfort