Egg custard tarts combine silky, creamy custard with a flaky pastry shell, creating a dessert that’s as indulgent as it is satisfying. The process to craft these treats is simpler than you might think. With a handful of ingredients and some helpful tips, you’ll have a dessert that’s sure to impress.
Ingredients
To create these irresistible egg custard tarts, you’ll need:
- 4 large eggs
- ½ cup plus 1 tablespoon sugar
- ¼ teaspoon salt
- 3 cups 2% milk
- 1 cup half & half
- Ground nutmeg
Steps to Make Perfect Egg Custard Tarts
1. Prepare the Custard Base
- In a large bowl, whisk together the eggs, sugar, and salt. This forms the foundation for the rich and creamy texture of the custard.
2. Incorporate the Milk and Cream
- Gradually add the warm milk and half & half into the egg mixture, whisking continuously. This ensures a smooth, creamy base with a luxurious flavor.
3. Add Nutmeg for Flavor
- Pour the custard mixture into individual ramekins or tart shells. Sprinkle a light dusting of ground nutmeg on top of each one for a hint of warm, aromatic flavor.
4. Use a Water Bath
- Place the ramekins or tarts in a larger baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath ensures even, gentle cooking and prevents cracks on the custard’s surface.
5. Bake to Perfection
- Transfer the baking dish to a preheated oven and bake the custards until set but still slightly jiggly in the center. Allow them to cool before serving.
FAQs & Expert Tips
Why Use a Water Bath?
A water bath ensures a moist, velvety texture by regulating the cooking temperature and protecting the custard from direct heat. This step is key to achieving a perfectly smooth surface and creamy interior.
What is the Chalaza, and Should You Remove It?
The chalaza, the white stringy part attached to the yolk, can affect the smoothness of the custard. For an ultra-silky texture, strain the custard mixture or remove the chalaza before combining the ingredients.
Serving Suggestions
These egg custard tarts are best enjoyed slightly warm or at room temperature. Pair them with a dusting of powdered sugar or fresh fruit for an added touch of elegance.
With this recipe, you’re set to create a dessert that blends classic simplicity with indulgent flavor. Whether for a special occasion or an everyday treat, these tarts are sure to delight!
A creamy and elegant dessert that’s delightfully simple to prepare, this baked egg custard is a timeless classic that’s perfect for any occasion.
Carnivore Baked Egg Custard Recipe
5
servings15
minutes45
minutes300
kcalDelight in the silky smooth texture and delicate sweetness of this classic baked egg custard. Light yet creamy, this comforting dessert is effortlessly elegant and perfect for any occasion.
Ingredients
Custard Base:
4 large eggs – Provide structure and richness.
½ cup + 1 tbsp sugar – Adds a touch of sweetness.
¼ tsp salt – Enhances flavor balance.
Dairy:
3 cups 2% milk – Creates a light yet creamy consistency.
1 cup half & half – Adds extra smoothness and richness.
Topping:
Ground nutmeg – A warm, aromatic finishing touch.
Directions
- Preheat the Oven
Set your oven to 350°F (175°C). - Prepare the Eggs
Use a small spoon to remove the chalaza from the egg yolks—this step ensures an ultra-smooth custard. In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined. - Warm the Milk
Heat the milk and half & half in a saucepan over medium heat until warm but not boiling.
Slowly whisk the warm milk into the egg mixture—this gradual process prevents scrambling. - Strain and Portion
Strain the custard mixture through a fine-mesh sieve to remove any lumps.
Divide evenly among 5 large or 6 small ramekins. - Add Nutmeg & Prepare the Water Bath
Sprinkle a pinch of ground nutmeg over each custard.
Place the ramekins into a large baking pan and carefully pour hot water into the pan until it reaches halfway up the ramekins—this ensures gentle, even cooking - Bake the Custard
Bake for approximately 45 minutes or until a knife inserted in the center comes out clean with a slight jiggle. - Cool & Serve
Transfer ramekins to a wire rack and let cool to room temperature.
Serve warm or chilled, based on preference.
Notes
- Storage: Cover with plastic wrap and refrigerate for up to 3 days to maintain freshness.
- Serving Tip: For an extra treat, serve with a dollop of whipped cream or a drizzle of caramel sauce.
- Texture Tip: Removing the chalaza ensures an extra silky custard.
