Serve chilled or just slightly cool. You can enjoy it plain, or top it with:
Fresh berries
A drizzle of caramel or honey
Lightly whipped cream
Troubleshooting tips
Custard curdled or grainy: Oven was too hot or it baked too long. Next time, lower the temperature slightly and check earlier.
Custard too loose: It needed more time. Bake until only the very center wiggles.
Rubbery texture: Likely overbaked. Remember that custard continues to firm up as it cools.
Make it your own
You can infuse the milk before mixing by warming it with a strip of lemon peel, a cinnamon stick, or even a split vanilla bean. Let it steep for 10 minutes, then remove the flavoring and continue the recipe.
With gentle heat, a water bath, and careful mixing, egg custard becomes one of the most reliable desserts you can make. Simple ingredients, treated kindly, reward you with a spoonful of pure, creamy comfort every time.
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