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Pot de Creme made with Milk

Baked Egg Custard

Soft, smooth egg custard made with milk instead of cream
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Servings 9 pots


  • 6 Egg Yolks
  • 2.5 cups milk
  • 2/3-1 cup sugar - depends on how sweet you want to make it
  • 1 tbsp vanilla
  • 1/8 tsp salt


  • Set oven to 350°F
  • Pour milk into sauce pan over medium-high heat.
  • While milk is heating up, add the sugar and vanilla and whisk until dissolved
  • Heat until milk begins to steam but not boiling. Turn off heat
  • In a separate bowl, whisk egg yolks lightly until blended
  • Slowly drizzle milk into the egg yolks. Whisking while drizzling and continue until all milk is incorporated
  • Pour milk mixture into glasses, spoon away any bubbles floating on the top
  • Place glasses into a baking dish and add hot water to the dish
  • Bake until the edges are set and a knife inserted into the center comes out almost clean, about 30-40mins