GPC Classic Egg Custard Recipe

GPC’s Classic Egg Custard is a timeless dessert — light, silky, and made with the freshest Bahraini eggs. Perfectly chilled, it’s a sweet way to beat the summer heat while enjoying wholesome, locally sourced goodness. A simple recipe that delivers pure comfort with every spoonful.

Ingredients

1.2 cups whole milk
2. 2 large GPC Fresh Bahraini Eggs + 2 large egg yolks
3. ⅓ cup sugar
4. 1 tsp vanilla extract
5. Freshly grated nutmeg (optional)

Method

• Preheat your oven to 150°C (300°F). Place six small oven-safe cups (ramekins or coffee cups) in a deep baking tray.
• Warm the milk over medium-low heat until it gently simmers. Stir occasionally — do not boil.
• In a bowl, whisk the eggs, yolks, sugar, and vanilla until just combined. Slowly pour in the warm milk, whisking gently.
• Strain the custard through a fine-mesh sieve into the cups. Sprinkle tops lightly with grated nutmeg.
• Pour hot water into the tray until halfway up the sides of the cups. Bake for 30–35 minutes, until set but slightly wobbly in the center.
• Cool the custards in the water bath for 2 hours, then chill fully in the refrigerator before serving.