Egg Custard with Cream
There’s something deeply nostalgic about a classic egg custard. It’s one of those old-fashioned desserts that never needed reinventing — rich, smooth, and delicately sweet. The version made with cream instead of milk takes that familiar comfort up a notch, creating a custard that’s silkier and more indulgent, with a melt-in-your-mouth texture that feels downright luxurious.
Whether you serve it warm straight from the oven or chilled from the fridge, this custard is the kind of simple pleasure that makes any meal feel special.
Why You’ll Love This Custard
- Velvety texture: Heavy cream gives the custard a smooth, rich consistency you just can’t get with milk alone.
- Simple ingredients: Eggs, cream, sugar, and vanilla — that’s it.
- Versatile dessert: Delicious on its own, topped with berries, or even served with a sprinkle of nutmeg for a cozy touch.
- Make-ahead friendly: Perfect for prepping ahead of a dinner party or holiday meal.
Egg Custard with Cream
Ingredients
- 2 cups 480 ml heavy cream
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1/2 cup 100 g granulated sugar
Instructions
Preheat the Oven:
- Set the oven to 325°F (165°C).
Heat the Cream:
- In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.
- Remove from heat and stir in the vanilla extract.
Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
Combine Cream and Eggs:
- Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the Mixture:
- Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Fill the Ramekins:
- Place four 6-ounce (180 ml) ramekins in a baking dish.
- Evenly distribute the custard mixture among the ramekins.
Create a Water Bath:
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake:
- Carefully transfer the baking dish to the preheated oven.
- Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
Cool and Serve:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate for at least 2 hours before serving
Nutrition
Tips for Perfect Custard
- Go low and slow: Gentle heat is key to avoiding curdled custard. Don’t rush the baking process.
- Check early: Start checking around 30 minutes — overbaking will make the custard grainy.
- Flavor variations: Try adding a splash of bourbon, a hint of citrus zest, or a cinnamon stick steeped in the cream for a subtle twist.
How to Serve It
Egg custard is beautiful in its simplicity, but you can dress it up too. Top with fresh berries and a sprig of mint for a light summer dessert, or drizzle with caramel sauce for something more decadent. It also pairs perfectly with shortbread cookies or a small slice of pound cake.
Final Thoughts
Egg custard with cream is proof that sometimes the best desserts are the simplest. It’s a recipe with old-world charm — one that’s been loved for generations and will never go out of style. Make it once, and you’ll find yourself coming back to it again and again, whether for a cozy weeknight treat or a dinner party finale.
