Some desserts never lose their charm, no matter how many years go by baked egg custard (crème aux œufs) is one of them. Simple, comforting, and timeless, it’s the kind of dessert that instantly brings back childhood memories.

Soft, silky, and comforting, it brings back memories of childhood snacks and grandmother’s recipes. But when Philippe Conticini, a leading figure in French pastry, revisits this classic, the result goes far beyond expectations.

In this version, the texture turns into pure velvet, the vanilla shines with intensity, and each spoonful reveals a perfect balance between simplicity and refinement.

A simple yet irresistible recipe, made with just a handful of ingredients — milk, cream, vanilla — gently cooked and left to rest for 24 hours for an exceptionally smooth result.

classic French-style baked egg custard

A delicious and incredibly indulgent egg custard with liquid caramel, instantly bringing back sweet childhood memories.

Delicately flavored with vanilla, each spoonful is a true burst of flavor.I regularly make homemade custards and egg flans for dessert because my daughters adore them, and they’re such a comforting alternative to store-bought desserts..

For this recipe, I chose not to unmold the custards. Instead, I served them directly in their cups, generously drizzled with homemade liquid caramel. It’s an easy, foolproof recipe and the perfect way to end a meal on a comforting note.

The custard can be baked in individual ramekins or in one large oven-safe dish, then served with caramel for extra indulgence.

How to Make Homemade Baked Custard

This recipe is simple and slightly different from traditional custard recipes.

The chef uses a combination of whole eggs and egg yolks, which gives the custard a richer texture. It’s made with whole milk and heavy cream for extra creaminess, and delicately flavored with vanilla for a smooth, comforting taste.

We start by heating the milk and cream together until just before boiling, then pour the mixture over the previously beaten eggs. The mixture is then poured into ramekins and baked.

In the original recipe, caramel is poured into the bottom of the ramekins before baking.I, however, pour liquid caramel over the custard just before serving.

Tips :

When it comes to baking, Philippe Conticini preheats his oven to 120°C (or 130°C for a home oven). In my case, I preheated the oven to 140°C. What really matters is the final texture: the custard should be slightly wobbly when gently shaken. If it feels too soft, simply extend the baking time.
For best results, use individual ramekins, which require about 2 hours of baking. If you choose a larger oven-safe dish, expect to increase the cooking time accordingly.
Chef Conticini also recommends letting the custard rest in the refrigerator for 24 hours before serving — a step that greatly improves both texture and flavor.

Ingredients – Egg Custard (Ultra-Silky Texture)

2 cup Whole Milk : Essential for a custard that is both smooth and well balanced. Whole milk provides fluidity and prevents the texture from becoming too heavy. Avoid semi-skimmed milk, as it would result in a less creamy custard.

2 cup Heavy Cream : Choose full-fat cream (30–35% fat). This is what gives the custard its silky, rich, and indulgent texture. The better the quality of the cream, the more impressive the final result.

200 g Whole Eggs : This equals 4 large eggs or 5 small eggs. Whole eggs help the custard set properly without making it dense. Use eggs at room temperature for better emulsification.

60 g Egg Yolks : About 3 yolks. The yolks enhance the custard’s richness, color, and melt-in-the-mouth texture.

3/4 cup Granulated Sugar : Just the right amount for a balanced sweetness. Granulated sugar dissolves easily, ensuring a smooth texture.
You may slightly reduce the quantity if serving with a generous amount of caramel.

2 Vanilla Beans : Split and scraped. Opt for natural vanilla (Bourbon or Tahitian) to fully perfume the custard. Don’t discard the used pods — they’re perfect for making homemade vanilla sugar.

Tips

Overcooking will result in a grainy texture.
Gentle, slow baking is the key to a smooth and creamy custard.
Delicious on its own, or topped with liquid caramel, orange zest, shredded coconut, or a hint of cinnamon for extra flavor.

How to Make These Baked Egg Custards

Preheat the Oven

Preheat the oven to 140°C (285°F).
Philippe Conticini recommends a slightly lower temperature of 130°C (265°F) to achieve a perfectly smooth custard, free of bubbles or graininess.

Heat the Milk and Cream

Rinse a saucepan with cold water without drying it — a simple chef’s tip that helps prevent the milk from sticking.

Pour in the milk and heavy cream, then add the vanilla beans, split and scraped.

Heat gently until just before boiling, then remove immediately from the heat.
The mixture should be very hot, but not reduced.

Whisk the Eggs

In a large bowl, whisk together the sugar, whole eggs, and egg yolks until the mixture becomes pale and slightly thickened.

There’s no need to whisk vigorously — the goal is a smooth custard, not a foamy mixture.

Combine with the Milk Mixture

Slowly pour the hot milk-and-cream mixture over the eggs, whisking constantly.
This step is essential to prevent the eggs from curdling and to ensure a silky texture.

Fill the Ramekins

Arrange the ramekins in a large oven-safe baking dish.
Pour the custard mixture evenly into the ramekins, taking care not to create foam on the surface.
If needed, skim off any bubbles with a spoon.

Bake in a Water Bath

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for about 2 hours.

The custard is done when:

the edges are set
the center is slightly wobbly
It should be neither liquid nor fully firm.

(Baking time may vary depending on the oven — slow, gentle cooking is key.)

Cooling and Resting

Remove from the oven and let the custards cool to room temperature.
Then refrigerate for at least 24 hours (overnight is ideal).

Yes, it takes patience — but the texture is worth it

Serving

Just before serving, generously drizzle with liquid caramel.
Simple, elegant, timeless… and completely irresistible

Variations and Tips

For a more intense flavor, use high-quality vanilla.
Quick version: allow at least 12 hours of resting time if you’re short on time.
Storage: keeps for up to 3 days in the refrigerator, well covered.

Why I Absolutely Love This Custard Recipe

Double texture: rich and ultra-creamy thanks to the combination of whole milk and heavy cream.
Intense flavor: achieved by using whole eggs plus extra yolks, along with freshly scraped vanilla.
Chef’s tip: gentle, low-temperature baking (130–140°C / 265–285°F) for a delicately wobbly, silky texture.
Essential resting time: a 24-hour chill allows the flavors to fully develop and the texture to become perfectly smooth.

Frequently Asked Questions

Why bake egg custard at a low temperature?

Gentle baking at 130–140°C (265–285°F) ensures a smooth, silky texture, without bubbles or graininess.
If the temperature is too high, the eggs coagulate too quickly, resulting in a grainy custard.

Why use whole milk and heavy cream?

Whole milk brings lightness, while heavy cream adds richness and creaminess.
Together, they create the perfect balance — a custard that is neither too runny nor too firm.

Can heavy cream be replaced with milk?

Yes, but the texture will be less creamy and closer to a flan.
If you’re looking for an ultra-smooth, melt-in-the-mouth custard, heavy cream is highly recommended.

Is a water bath really necessary?

Yes, absolutely.
A water bath ensures gentle, even cooking and is essential to prevent the custard from curdling or splitting.

How do you know when egg custard is fully baked?

The edges are set
The center is slightly wobbly

The custard will continue to firm up as it chills in the refrigerator. If overbaked, it will become dry.

Why let the custard rest for 24 hours in the refrigerator?

This resting time allows :

the texture to fully set and stabilize
the vanilla flavors to develop

The result is a custard that is much smoother and more aromatic the next day.

Can egg custard be made in advance?

Yes — it’s actually ideal.
Egg custard keeps well for 3 to 4 days in the refrigerator, as long as it’s properly covered.

Can egg custard be frozen?

Not recommended.
Freezing alters the texture, causing it to become grainy once thawed.

Why does my egg custard have bubbles or foam on the surface?

This usually happens due to :

over-whisking the mixture
baking at too high a temperature

Tip : skim off any foam before baking and lower the oven temperature to keep the custard smooth and even.

What type of vanilla should be used for the best results?

A natural vanilla bean (Bourbon or Tahitian) is ideal.
Vanilla extract can be used as well, but the flavor will be less deep and aromatic.

What can egg custard be served with?

Liquid caramel (the classic choice)
Fresh fruit
Chocolate shavings

Or simply plain, because it’s delicious all on its own.

Conclusion

This baked egg custard is the perfect example of how simple ingredients, when treated with care, can create an exceptional dessert.

With its silky texture, delicate vanilla flavor, and gentle baking method, it delivers a comforting, timeless treat that never disappoints.

Whether served plain or generously drizzled with liquid caramel, this custard is always a crowd-pleaser.

Easy to prepare, make-ahead friendly, and deeply nostalgic, it’s the kind of dessert you’ll come back to again and again — just like we do at home.

Classic French Baked Egg Custard with Vanilla and Caramel

Auteur : Samar

Ultra-smooth baked egg custard with vanilla and liquid caramel. A classic French dessert, easy to make and incredibly creamy.

Merci de voter

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Prep Time 10

Cook Time 2

Resting Time 1

Course Dessert

Cuisine French

Servings

Ingredients

2 cup whole milk
2 cup heavy cream
200 g eggs about 4 large eggs or 5 small eggs
60 g egg yolks about 3 yolks
¾ cup granulated sugar
2 vanilla beans split and scraped

Instructions

Preheat your oven to 140°C (285°F).
For a home oven, Philippe Conticini recommends a lower temperature of 130°C (265°F) for an ultra-smooth texture.
Rinse a saucepan with cold water without drying it (a simple tip to prevent sticking).
Pour in the milk and heavy cream, then add the vanilla beans.
Heat gently until just before boiling, then remove from the heat.
In a large bowl, whisk together the sugar, whole eggs, and egg yolks until the mixture becomes pale and slightly thickened.
Slowly pour the hot milk-and-cream mixture over the eggs, whisking constantly to prevent the eggs from curdling.
Arrange ramekins in a large oven-safe baking dish.
Pour the custard mixture evenly into the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for about 2 hours.
The custard should be slightly wobbly in the center — not liquid, but not firm.
Remove from the oven and let cool to room temperature, then refrigerate for 24 hours (overnight is ideal).
Just before serving, drizzle with liquid caramel.