Directions:
1. In a saucepan, heat the milk over medium heat until warm but not boiling.
2. In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and well blended.
3. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
4. Pour the entire mixture back into the saucepan. Cook over medium heat, stirring continuously with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency (about 7–10 minutes).
5. Remove from heat, stir in butter and vanilla extract until fully melted and incorporated.
6. Pour the custard into a large heatproof glass or ceramic baking dish.
7. Let cool slightly, then sprinkle generously with ground cinnamon or nutmeg on top.
8. Chill in the refrigerator for at least 2–3 hours until set. For a firmer version, refrigerate overnight.
9. Slice or scoop to serve. Enjoy cold or at room temperature.
Quick Facts
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 20 minutes
Servings: 6–8
Calories: ~210 kcal per serving
Tips & Variations
– For extra richness, replace 1 cup of milk with evaporated milk
– Add a pinch of salt to enhance flavor
– Make it coconut-flavored by replacing some milk with coconut milk
– Serve with a drizzle of honey or caramel for extra indulgence
Conclusion
This baked vanilla milk custard is proof that the simplest ingredients can create the most satisfying desserts. Smooth, creamy, and lightly spiced — it’s a nostalgic favorite that never goes out of style.
