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custardy french dessert nyt

charmer recipes
Indulge in the ultimate custardy French dessert! This easy, creamy recipe is perfect for impressing guests or treating yourself. Make it today!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Course Dessert
Cuisine French
Servings 6 slices
Calories 280 kcal

Ingredients
  

4 large egg yolks

  • The rich smooth texture of the custard comes from the egg yolks, which help create that beautiful, velvety consistency.

1 cup heavy cream

  • This is where the dessert gets its luxurious creamy mouthfeel. Full-fat cream is essential for the best results.

1 cup whole milk

  • A balanced combination of cream and milk ensures the custard isn’t too thick or too thin. The milk adds a delicate lighter texture.

½ cup granulated sugar

  • Sweetness is key in this dessert and sugar helps balance the richness of the cream and eggs. You’ll use this to sweeten the custard base.

1 vanilla bean (or 1 tablespoon vanilla extract)

  • Vanilla is the star flavor in this dessert. If you’re using a vanilla bean slice it open and scrape out the seeds for maximum flavor.

Pinch of salt

  • A little salt enhances the sweetness and rounds out the flavors beautifully.

Sugar for caramelizing (optional)

  • If you want to add a little extra flair caramelizing some sugar on top gives your dessert that iconic golden, crunchy finish.

Instructions
 

Preheat and Prepare:

  • Preheat your oven to 325°F (160°C).
  • Place a large roasting pan or deep baking dish in the oven. This will hold the water bath (bain-marie), essential for even baking.

Create the Custard Mixture:

  • In a mixing bowl, whisk 4 large eggs with ½ cup granulated sugar until smooth and slightly frothy. This step ensures a silky texture.
  • Gradually stir in 2 cups of heavy cream and 1 cup of whole milk. Mix gently to avoid introducing too much air.
  • Add 1 teaspoon of pure vanilla extract or the seeds from a vanilla bean for that unmistakable French flair.

Strain for Perfection:

  • For an ultra-smooth custard, pour the mixture through a fine-mesh sieve into a clean bowl. This removes any tiny lumps or air bubbles.

Fill the Ramekins:

  • Divide the custard mixture evenly into 6 ramekins, filling each about ¾ full.
  • Place the ramekins inside the roasting pan, ensuring they’re evenly spaced.

Set Up the Water Bath:

  • Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This step ensures gentle, even cooking and prevents cracks.

Bake to Custard Perfection:

  • Bake for 40–50 minutes. The custards are done when the edges are set, but the centers still jiggle slightly when gently shaken.
  • Remove the ramekins from the water bath using tongs or oven mitts, taking care to avoid splashes.

Cool and Refrigerate:

  • Allow the custards to cool at room temperature before covering them with plastic wrap.
  • Chill in the refrigerator for at least 2 hours or overnight to fully set and develop flavors.

Notes

Nutrition Information (per serving):

  • Calories: 280 kcal
  • Fat: 18g
    • Saturated Fat: 10g
  • Carbohydrates: 27g
    • Fiber: 1g
    • Sugars: 19g
  • Protein: 5g
  • Cholesterol: 130mg
  • Sodium: 45mg
  • Potassium: 180mg
  • Vitamin A: 15% DV
  • Calcium: 8% DV
  • Iron: 3% DV
(Note: Nutrition information is approximate and may vary based on ingredient brands and portion sizes.)
Keyword Custard, French Dessert Homemade Custard, Classic French Dessert, Easy French Dessert