How to Bake Custard in Ramekins

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Custard is a silky, pudding-like dessert that follows the same basic principles as ice cream making, only with more egg yolks and a trip to the oven instead of the freezer to finish it off. Custard is often baked in ramekins, which are small, oven-ready dishes that hold individual portions and are used to serve the custard after it is baked.

Step 1

Preheat your oven to 325 degrees Fahrenheit. Gather all of the custard ingredients and whisk the eggs, extra yolks and sugar together in a mixing bowl.

Step 2

Whisk the milk or cream into the egg and sugar mixture until it is all blended together. Set your ramekins into a larger baking dish with sides at least as high as the ramekins.

Step 3

Pour the custard mixture into the ramekins, leaving as little space as possible at the top of each ramekin. Pour hot water into the baking dish, to the half-way point of the ramekins. Slide the baking dish into the oven.

Step 4

Bake the custard for 30 to 35 minutes, depending on the specific instructions of the custard you are making. Look for the custard to wiggle a little at the top when it is finished, but it will no longer be liquid.

Step 5

Remove the custard from the oven and take the ramekins out of the water. Allow them to sit for a couple of hours to cool before serving, or refrigerate them and serve cold.

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