Bero’s Egg Custard is a velvety delight consisting of whole milk, eggs, sugar, and vanilla, accented with a hint of nutmeg that is baked in 35 minutes!
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🧡 Why You’ll Love This Egg Custard Recipe:
- Effortless Preparation: Easy-to-follow steps and common pantry ingredients for a delightful homemade dessert.
- Versatility: Adaptable for various occasions, from family dinners to elegant gatherings.
- Nostalgic Charm: Recreate a timeless dessert that evokes warm memories and satisfies sweet cravings.
❓ What Is Bero Egg Custard Recipe?
Bero Egg Custard is a timeless dessert featuring whole milk, eggs, sugar, and vanilla, baked to perfection and garnished with nutmeg. A simple yet indulgent treat for all occasions.
🥚 Bero Egg Custard Ingredients
- 2 cups whole milk
- 2 large eggs (preferably free-range)
- 2 large egg yolks
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
🍮 How To Make Bero Egg Custard
- Set oven temperature to 300°F. In a deep baking pan that is just big enough to accommodate them, arrange six ovenproof cups (such as ramekins or coffee cups that are oven-safe) that hold 4 ounces each.
- Reduce heat to medium-low and simmer milk in a medium saucepan.
- Beat the eggs and yolks with the sugar and vanilla extract in another bowl while you wait. Gradually whisk the warm milk into the egg mixture until just combined.
- Transfer the mixture to the cups using a fine sieve; if the strainer becomes clogged, scrape it clean with a spoon. Lightly sprinkle nutmeg on top.
- Fill up the pan halfway with hot water (not boiling) and pour it over the cups. Bake for 30–35 minutes, or until the custard has almost set (it should be somewhat loose).
- Allow the custard to cool in the water bath for around 2 hours before serving,
💭 Recipe Tips
- Gradual Mixing: Slowly whisk warm milk into the egg mixture to ensure a smooth and lump-free custard base.
- Water Bath Precision: Fill the pan with hot water halfway to achieve the ideal custard consistency during baking.
- Nutmeg Finishing Touch: Lightly sprinkle nutmeg on top for a subtle, aromatic addition to the custard.
🍒 What Goes Well With Egg Custard?
Complement egg custard with fresh berries, a drizzle of caramel sauce, or a dollop of whipped cream for an exquisite and delightful dessert experience.
🎚 How To Store Leftovers Egg Custard?
- In The Fridge: Refrigerate leftover egg custard in a sealed container for 3 to 4 days.
- In The Freezer: Freeze leftover egg custard in a freezer bag for 3 months. Leave thaw to defrost in the fridge.
🥵 How To Reheat Leftovers Egg Custard?
- Oven: Arrange egg custard cups in a preheated oven at 350°F for 10 minutes, or until warmed through.
- Microwave: Heat egg custard portions on medium heat for 30 seconds, checking for desired warmth.
FAQs
How do you keep egg custard from getting watery?
To prevent watery egg custard, thoroughly beat the egg mixture, ensuring a smooth consistency, and bake until fully set to achieve the desired texture.
How do you know when egg custard is done?
Determine egg custard doneness by inserting a sharp knife near the center it’s done when the knife comes out clean without liquid residue.
Why did my egg custard curdle?
Your egg custard may curdle if overheated, leading to separation maintain proper temperature control during cooking to avoid curdling issues.
Is egg custard and flan the same?
Egg custard consists of egg, milk, sugar, and vanilla, while flan includes caramelized sugar at the base, distinguishing it with a sweet crust.
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Bero Egg Custard Nutrition Facts
Amount Per Serving
- Calories 172
- Total Fat 5.6g
- Saturated Fat 2.9g
- Cholesterol 72mg
- Sodium 118mg
- Potassium 291.9mg
- Total Carbohydrates 25g
- Dietary Fiber 0g
- Sugars 6.8g
- Protein 5.6g
Bero Egg Custard Recipe
Description
Bero’s Egg Custard is a velvety delight consisting of whole milk, eggs, sugar, and vanilla, accented with a hint of nutmeg that is baked in 35 minutes!
Ingredients
Instructions
- Set oven temperature to 300°F. In a deep baking pan that is just big enough to accommodate them, arrange six ovenproof cups (such as ramekins or coffee cups that are oven-safe) that hold 4 ounces each.
- Reduce heat to medium-low and simmer milk in a medium saucepan.
- Beat the eggs and yolks with the sugar and vanilla extract in another bowl while you wait. Gradually whisk the warm milk into the egg mixture until just combined.
- Transfer the mixture to the cups using a fine sieve; if the strainer becomes clogged, scrape it clean with a spoon. Lightly sprinkle nutmeg on top.
- Fill up the pan halfway with hot water (not boiling) and pour it over the cups. Bake for 30–35 minutes, or until the custard has almost set (it should be somewhat loose).
- Allow the custard to cool in the water bath for around 2 hours before serving,
Notes
- Gradual Mixing: Slowly whisk warm milk into the egg mixture to ensure a smooth and lump-free custard base.
Water Bath Precision: Fill the pan with hot water halfway to achieve the ideal custard consistency during baking.
Nutmeg Finishing Touch: Lightly sprinkle nutmeg on top for a subtle, aromatic addition to the custard.