How to cook custard in the oven, no cups? If you’re in the mood for a creamy custard recipe, but you don’t have the custard cups (also called a custard dish) you think you need, don’t worry. You can still make an old-fashioned baked custard recipe at home.
You can just use any oven-safe cups, bowls, ramekins. Whatever you have in your kitchen that you can fit in a deep baking dish.
Or you can just shape aluminum foil into cups and cook it in there. Just make sure that the foil is strong enough to keep everything together!
To make a traditional vanilla custard, just follow these instructions: preheat the oven to 350 degrees f. Create the start of your custard mixture by mixing together three eggs, 1/3 of a cup sugar, one teaspoon of vanilla extract, and a pinch of salt in a medium bowl.
Pour this egg mixture in your cup replacements and set to the side.
Carefully pour hot water into your baking dish. Place your custard cup replacements in the hot water bath. There should be enough water to almost completely cover the containers you have your custard in.
Place your baking pan on your oven rack and bake for at least 40 minutes before checking. You’ll know your custard is done when a thin-bladed knife inserted in the middle of one of your custards comes out clean.
Remove your custard from the hot water bath and let cool.
Once your miniature baked egg custard pie is no longer boiling, serve hot or keep it in the refrigerator to cool and eat it within a few days.
Check out this great video on how to cook the custard in the oven without cups or ramekins!
How Do You Make Custard Without Ramekins?
If you love custard as a type of comfort food, but you don’t have any ramekins, you can still make homemade custard today.
All you have to do is look through your kitchen to find a replacement for custard cups. You can use oven-safe:
- Muffin tins
- Tart pans
- Silicone molds
- A small baking pan
- Or any other replacement you can think of.
Once you know what you’ll use instead of custard cups, you can start in on this great recipe to make the perfect dessert for any occasion.
- Place your custard container in a large baking pan and set it to the side.
- In a bowl, break 2 eggs and beat eggs with 2 cups of whole milk (or 1 1/2 cups of heavy cream) and a pinch of salt.
- Add sugar and any other flavorings you might want to add to your custard. A few flavor examples are pure vanilla extract, maple syrup, or almond extract. Mix until there is a smoother texture and all the granules are dissolved.
- Pour egg mixture into your custard containers.
- Pour boiling water in the baking pan around the custard cups, so they’re in a bain-marie.
- Garnish each cup with ground cinnamon or freshly grated nutmeg.
- Place your pan in a preheated oven that has been set to 325 degrees f.
- Count on a baking time of at least 40 minutes before you check that a knife inserted in the center of your custard comes out clean.
- Remove from oven and top with fresh raspberries or whipped cream and serve immediately. Alternatively, you can put your custard in the fridge covered in plastic wrap to eat within 48 hours.
If you decide to refrigerate your custard, you can serve them cold, or you can warm them up in gentle heat for a few minutes either on the stove, in the microwave, or in the oven.
How Do You When Baked Custard Is Done?
No matter which baked egg custard recipe you follow, you’ll know it’s done the same way.
After between 35 and 50 minutes of baking has passed, insert a thinly bladed knife in the middle of one of your custard cups or cup replacements.
If the blade comes out dirty, continue baking and check again in 5-10 minutes.
If the blade comes out clean, remove cups from the oven and let them cool so you can serve them when they’re slightly warm.
How Do You Keep Baked Custard From Getting Watery?
One problem people have with custard recipes is keeping their desserts from getting watery. If a watery or runny custard is a problem for you, you can try one of these steps:
- Try using less sugar. When sugar melts, it becomes a liquid which might make your custard mixture too watery.
Make sure you cook your eggs properly (Did you know that there are over tens of ways to cook an egg – How many ways are there to cook an egg?). You should use whisked eggs that have completely combined with the other ingredients. This will usually involve a few minutes of whisking constantly. You also want to make sure you don’t use too many eggs compared to the rest of the ingredients you’re using.
- Try to add starch. You can use tapioca for the best results. However, you can also use cornstarch and butter, which will also make your custard less watery.
- You can add a little bit of heavy whipping cream to your mixture to thicken the mixture while still keeping a liquid consistency.
- In some cases, using hot milk rather than room temperature or cold milk can make your mixture thicken a little bit. However, this method is a little unpredictable.
Once your custard is the right consistency, you can place it in the oven to bake as normal.
Why Do You Bake Custard In A Water Bath?
You might think that you can skip the water bath step when it comes to making custard. That’s not the case.
Custard is meant to have a smoother texture than most other baked desserts. This texture is creamy and consistent when done properly. By baking your custard in a water bath, you’re ensuring that your mixture doesn’t burn, crack, or curdle while it’s baking.
Skipping the water bath will change the texture of your custard, which will make eating it a much less pleasant experience.
How to cook the custard in the oven without cups? If you don’t have custard cups, you can still make homemade custard. Simply find another oven-safe option you can use. Just ensure that you have a large enough baking dish to bake your custard containers in a water bath.