Calling this “the best” custard recipe may seem like a bold statement, but it's true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name. Source: EatingWell Magazine, March/April 2016

Kathy Gunst



  • Preheat oven to 325 degrees F. Put a full kettle of water on to boil.

  • Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.

  • Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).

  • Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that's at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.

  • Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.


Make Ahead Tip: Refrigerate for up to 3 days.

Equipment: Eight 6-ounce ovenproof baking dishes or ramekins

Nutrition Facts

174 calories; 6.6 g total fat; 3 g saturated fat; 193 mg cholesterol; 77 mg sodium. 169 mg potassium; 22.6 g carbohydrates; 22 g sugar; 6.2 g protein; 448 IU vitamin a iu; 30 mcg folate; 150 mg calcium; 13 mg magnesium; 17 g added sugar;

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