Baking & Pastry > Custards & Creams (Baked) > Cheesecakes (Baked) > New York Style Cheesecake Recipe

Classic Baked Custard

Indulge in the simple elegance of a classic baked custard. This recipe delivers a smooth, creamy dessert with a delicate sweetness, perfect for any occasion.

Prep Time
15 minutes
Cook Time
45-55 minutes
Servings
6
Ingredients
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1/2 cup Granulated Sugar
  • 4 Eggs
  • 2 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • pinch Nutmeg (ground)

Getting Started

Preheat your oven to 325°F (160°C). Lightly grease six ramekins or custard cups. A water bath is essential for achieving a smooth, creamy texture, so prepare a baking dish large enough to hold the ramekins.

Combine Ingredients

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just beginning to simmer. Do not boil.

Tempering the Eggs

In a separate bowl, whisk together the eggs and egg yolks. Gradually pour a small amount of the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Continue adding the warm cream in a slow, steady stream, whisking constantly until fully incorporated.

Finishing the Custard

Stir in the vanilla extract and a pinch of ground nutmeg. Strain the custard mixture through a fine-mesh sieve to remove any lumps or cooked egg particles. This will ensure a silky-smooth final product.

Baking

Pour the custard mixture into the prepared ramekins. Place the ramekins in the prepared baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 45-55 minutes, or until the custards are set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out with just a slight jiggle.

Cooling and Serving

Remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, transfer the ramekins to the refrigerator to chill completely for at least 2 hours, or preferably overnight.

Before serving, you can garnish with a sprinkle of nutmeg or fresh berries, if desired.

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FAQ

  • Why is a water bath important?

    The water bath provides gentle, even heat, which prevents the custards from curdling or overcooking. It ensures a smooth, creamy texture.
  • How do I know when the custards are done?

    The custards should be set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out with just a slight jiggle. They will continue to firm up as they cool.
  • Can I use different flavorings?

    Yes, you can experiment with different extracts or spices. Consider adding almond extract, lemon zest, or a cinnamon stick to the cream mixture during heating.