Cup Custard Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place four 6-ounce (175 ml) oven-safe cups or ramekins in a deep baking dish or roasting pan (to create a water bath).

Warm the dairy

In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until the mixture is hot and steam rises but it does not boil (small bubbles may appear at the edge), about 5–7 minutes. Remove from heat.

Whisk eggs and sugar

While the milk is warming, whisk the large eggs, granulated sugar, and a pinch of fine sea salt in a medium bowl just until blended and slightly frothy (do not overbeat).

Temper the eggs

Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue adding the milk in a steady stream, whisking, until about three-quarters of the milk has been incorporated, then pour the egg-milk mixture back into the saucepan with the remaining warm milk, whisking to combine.

Add flavor

Stir in the vanilla extract. Let the mixture sit for 1–2 minutes to allow any foam to settle, then strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked egg bits and ensure a silky texture.

Fill cups

Divide the strained custard evenly among the prepared cups or ramekins, leaving a small gap at the top (about 1/4 inch).

Prepare the water bath

Place the filled cups in the baking dish. Carefully pour hot (not boiling) water into the baking dish around the cups until it reaches halfway up the sides of the ramekins. Be careful not to splash water into the custards.

Bake

Bake in the preheated oven until the custards are set but still slightly wobbly in the center when the dish is gently shaken, about 30–40 minutes depending on oven and ramekin size. Start checking at 25–30 minutes.

Cool

Carefully remove the baking dish from the oven and transfer the cups to a wire rack. Let them cool to room temperature (about 30 minutes), then refrigerate uncovered for at least 2 hours and up to 2 days to fully set and chill.

Serve chilled

If serving simply, top each chilled custard with a few fresh berries and a mint leaf just before serving.

Brûlée finish (optional)

For a brûlée-style topping: sprinkle about 1/2 teaspoon of granulated sugar evenly over each chilled custard. Using a kitchen torch, melt and caramelize the sugar until it forms a golden-brown crust (rotate the cup as needed for even caramelization). If you don't have a torch, place cups under a hot broiler for 1–2 minutes, watching closely to prevent burning.