Baked Custard

Ingredients

• 2eggs
• 5 ml (1 tsp)vanilla extract
• 2.5 ml (1/2 tsp)ground cinnamon
• 1.25 ml (1/4 tsp)ground nutmeg (optional)
• 30 ml (2 tbsp)custard powder
• 55 g (1/4 cup)brown demerara sugar or turbinado sugar
• 680 g (24 oz; 2 tins of 12 oz)evaporated milk

Instructions

1. 1

   Mix the custard

   Heat the oven to 175°C (350°F). Whisk the eggs, vanilla, cinnamon, nutmeg if using, custard powder and sugar together in a bowl. Slowly pour in the evaporated milk, stirring until thoroughly combined.

2. 2

   Bake gently

   Pour the mixture into a baking dish or individual ramekins and cover with foil. Bake at 175°C (350°F) for 35–40 minutes. Remove the foil for the final 5 minutes so the top can turn slightly golden. If using smaller dishes, bake for less time, until the centre is no longer watery.

3. 3

   Check and serve

   The custard is ready when the centre is still slightly jiggly. Serve warm or cold.

What is baked custard?

Baked custard is a set pudding made by combining eggs and milk, then cooking the mixture gently until it thickens. Versions of baked custard are found in many culinary traditions, and this one gets its flavour from vanilla, cinnamon and a little nutmeg.

Evaporated milk gives this version a concentrated milky base, while custard powder helps bring a familiar custard flavour. The gentle bake aims for a tender set rather than a firm, dry texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 9g protein, 23g carbs, 6g fat.

The evaporated milk and eggs contribute most of the protein and fat, while the sugar and custard powder provide much of the carbohydrate. Serve a portion with fresh fruit for a simple way to add contrast and round out the plate.

The key ingredients

Evaporated milk: its reduced water content makes a rich-tasting base. Stir it in gradually so it blends evenly with the egg mixture.

Custard powder: whisk it thoroughly with the other dry ingredients to reduce the chance of lumps.

Spices: cinnamon is paired with vanilla, and the small amount of nutmeg is optional. Leave it out if you prefer a simpler flavour.

Mixing the custard

Smooth mixture: whisk the eggs, flavourings, custard powder and sugar first, then add the milk slowly while stirring. Scrape around the bowl so any powder caught at the sides is incorporated.

Even portions: if you are using ramekins, divide the mixture as evenly as you can so the portions cook at a similar rate.

Getting the texture right

Centre: look for a slight wobble rather than a completely firm middle; it will continue to set as it cools. The method also calls for the centre not to be watery, especially when baking smaller dishes.

Top: keep the foil on for most of the bake to protect the custard, then remove it for the final 5 minutes to encourage a little colour.

Timing and dish size

One dish: bake for 35–40 minutes at 175°C (350°F), then check for the slight jiggle described in the method.

Ramekins: smaller dishes need less time, but the recipe does not specify an exact shorter duration. Begin checking before the 35-minute mark and use the centre's appearance as your cue.

Serving the custard

Temperature: this pudding can be served warm or cold, so allow it to cool to your preference before serving.

Pairings: offer it on its own or with fresh fruit. A spoonful of stewed fruit can add a bright contrast to the sweet, spiced custard.

Recipe notes & tips

• Bring the milk into the egg mixture slowly while whisking to help it combine smoothly.
• Whisk the custard powder well before adding the milk so it does not remain in dry pockets.
• Cover the dish with foil for most of the baking time, as directed.
• Use the slight wobble in the centre as a doneness cue rather than waiting for the whole custard to look firm.
• Start checking ramekins earlier than a large dish, since smaller portions bake more quickly.

Variations

• Omit the nutmeg: leave it out for a milder, vanilla-forward flavour.
• Use turbinado sugar: choose it instead of demerara as the recipe allows.
• Add fruit at serving: spoon fresh fruit alongside the custard for a brighter finish.
• Serve chilled: cool the baked custard and serve it cold for a firmer, refreshing pudding.
• Bake in ramekins: divide the mixture into individual dishes and check them earlier for doneness.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while stirring so the mixture combines evenly.
• Leaving powder lumps: whisk the custard powder thoroughly with the first ingredients before adding milk.
• Baking until completely firm: take the custard out when the centre is slightly jiggly, as it continues to set.
• Using the full timing for ramekins: smaller dishes need less time, so check them early.
• Removing the foil too soon: keep the custard covered until the final 5 minutes to limit browning.

How to store

Cool leftovers, cover them and refrigerate; use within 3 days. Serve cold or reheat gently until just warm, taking care not to overheat the custard.

Frequently asked questions