I remember the first time my kitchen was filled with the warm, sweet aroma of vanilla custard. It was a rainy afternoon, and I was craving something profoundly comforting. The process felt like a quiet, alchemical ritual, transforming simple milk and eggs into a velvety, golden silk. That first spoonful wasn’t just dessert; it was a hug in a bowl. I fell in love with its humble elegance, and I’m so excited to share that feeling with you. This recipe, perfected through trial and error, is my absolute favorite.
Ingredients
- 4 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- Ground nutmeg, for garnish
- Fresh berries, for serving (optional)
Let’s talk ingredients, because here’s where I learned small choices make a huge difference. Don’t skip the whole milk—the fat is essential for that luxurious mouthfeel. I tried 2% once, and it tasted thin and sad. The salt isn’t optional either; it brilliantly cuts the sweetness and makes the vanilla sing. For the vanilla, please use real extract or even a scraped vanilla bean pod if you have one. The artificial stuff leaves a weird aftertaste that just doesn’t belong here. The nutmeg? It’s the secret whisper at the end. Trust me.
Equipment Needed
- A heavy-bottomed medium saucepan
- A large mixing bowl
- A fine-mesh sieve or strainer
- A whisk (my favorite kitchen tool!)
- A 2-quart baking dish or 6-8 ramekins
- A roasting pan for the water bath
- Measuring cups and spoons
Your equipment is your friend here. That heavy-bottomed saucepan is non-negotiable—it distributes heat gently and prevents the milk from scalding. I learned that the hard way with a thin pot and a burnt milk smell I won’t forget. The fine-mesh sieve is your guardian angel against scrambled eggs in your custard; it catches any little bits of cooked egg white. If you don’t have a proper roasting pan for the water bath, I’ve used a 9×13-inch baking dish filled with hot water—it works just fine.
(See the next page below to continue…)