Baked Vanilla Custard

We are big fans of desserts at 704 Kitchen. And when we are able to make something indulgent with minimum ingredients and effort, the world becomes a happier place. The MRS. discovered this particular recipe when two things happened: 1) she needed her daily dose of something sweet, and 2) our pantry was almost empty. With only staples like milk and eggs on hand, the MRS. embarked upon a mission to create something grand from only what was available. When you are determined and believe in the power of simple ingredients, you can create something that will blow your mind.

This is exactly what happened. A baked vanilla custard, with the warmth of nutmeg warmed our hearts. Because (the MRS believes) cream makes any dessert magnificent, we topped the custard with some whipped cream. The result: we have been making this every week for the past month now!

Yields: 4 


  1. Milk – 2 cups
  2. Eggs – 2
  3. Caster sugar – 5 tbsp
  4. Ground nutmeg – 1/4 tsp + some for sprinkling
  5. Vanilla essence – 1/2 tsp


  • Preheat oven to 160°C. Place 4 ramekins in a baking dish.
  • In a medium bowl, combine all the ingredients. Whisk until everything is mixed well.
  • Pour the mixture equally between the 4 ramekins.
  • Sprinkle ground nutmeg over the mixture.
  • In the baking dish, create a water bath by pouring very hot water. There should be enough water to come up 2/3 way of each ramekin.
  • Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  • Take the ramekins out of the water immediately to avoid further cooking.
  • Cool and then chill your ramekins for at least 2 hours before serving. (If you like hot custard, you can eat it right away too)
  • Serve with generous whipped cream for extra goodness.

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