Six separate silky custards, each spoonable and opulently creamy, adorned with soft bits of dried fruit and toasted nuts. With a hint of toasty spice and a scattering of toasted pecans, almonds, or walnuts for contrast, these custards mix the cozy richness of slow-cooked milk and egg yolks. They appear classy when served in glass mugs, but they also work well in ramekins or ceramic cups. They are finished with a light honey glaze and a few more nuts on top.

This recipe delivers a custard that is dense enough to hold its shape yet soft and yielding on the spoon. The small baked/simmered portions make it easy to portion for guests, control serving size, and offer individual presentations. The toasted nuts add texture while the rehydrated dried fruit (apricots, figs, or raisins) contributes sweet chew and a fruity lift. It’s perfect for a show-stopping dessert after dinner, a brunch treat, or a make-ahead offering that stores well in the refrigerator.

INGREDIENTS

Base custard (makes six 6–8 oz servings)

Whole milk: 3 cups (720 ml)

Heavy cream: 1 cup (240 ml)

Large eggs: 3

Large egg yolks: 3 (separate from eggs above)

Granulated sugar: 3/4 cup (150 g)

Pure vanilla extract: 2 teaspoons (or 1 vanilla bean, split and scraped)

Fine sea salt: 1/4 teaspoon

Cornstarch: 1 tablespoon (optional; for extra stability)

Add-ins and toppings

Assorted nuts: 3/4 cup total, toasted and coarsely chopped (pecans, almonds, walnuts)

Dried fruit: 3/4 cup total, chopped small (apricots, figs, dates, or raisins)

Honey: 2 tablespoons (for glaze)

Butter: 1 teaspoon (to thin honey glaze)

Ground cinnamon: 1/4 teaspoon (in custard)

Ground cardamom or nutmeg: 1/8 teaspoon (optional, for warm depth)

Lemon or orange zest: 1/2 teaspoon (optional, brightens flavor)

Flaky sea salt: for finishing (optional)

Equipment and extras

Six heatproof glass mugs or 6–8 oz ramekins

Large pot or double boiler for gentle heating, or ovenproof pan for bain-marie if baking

Whisk, fine mesh sieve, ladle, small saucepan for glaze

INSTRUCTION

Preparation overview and timing Plan about 45–60 minutes active time, plus chilling time if you prefer the custard cold. This recipe can be gently cooked on the stovetop or baked in a water bath—both produce excellent results. Read through steps before starting.

Toast nuts and prepare fruit

Preheat oven to 350°F (175°C). Spread the nuts on a small sheet pan and toast for 6–8 minutes, shaking the pan halfway, until fragrant and lightly colored. Let cool, then coarsely chop.

If dried fruit is firm, briefly soak it in hot water or warm tea for 5–10 minutes, then drain and chop small. Soaking plumps the fruit so it integrates neatly into the custard.

Warm milk and infuse flavors

In a medium saucepan combine whole milk and heavy cream. Add the vanilla bean (scraped seeds and pod) if using, or the vanilla extract later. Add cinnamon, cardamom or nutmeg if using, and lemon/orange zest if desired. Heat gently over medium-low until steam just rises and small bubbles appear at the edges—do not boil. Remove from heat and allow the flavors to infuse for 8–10 minutes if using a vanilla pod, then remove the pod.

Whisk eggs, yolks and sugar

In a bowl whisk together the whole eggs, egg yolks, and granulated sugar until smooth and slightly pale. If using cornstarch for extra stability, whisk it into the egg mixture now until fully dissolved.

Temper eggs and cook custard

Slowly ladle about 1/2 cup of the hot milk into the egg-sugar mixture while whisking continuously to temper the eggs. Repeat with one or two more ladles until the egg mixture is warmed.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to low heat and cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (this is about 170–175°F / 77–80°C if using a thermometer). Do not let it boil or the eggs will curdle.

Strain and fold add-ins

Immediately pour the custard through a fine mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure silkiness. Stir in vanilla extract now if you did not use the pod. Add the toasted chopped nuts and chopped, rehydrated dried fruit and fold to distribute evenly.

Divide into mugs and cool or bake (alternate water-bath method)

For stovetop custard (creme anglaise style): ladle the still-warm custard into six mugs or ramekins. If you want a set, spoon thicker custard; for a looser spoonable custard, pour a touch more cream to thin. Allow to cool to room temperature, then refrigerate until chilled and set, at least 2–3 hours.

For baked custard (firmer set): preheat oven to 325°F (160°C). Place mugs in a deep roasting pan. Pour custard into mugs, then carefully pour hot water into the pan to come halfway up the sides of the mugs to create a bain-marie. Cover loosely with foil and bake 30–40 minutes, until custards are just set but still slightly wobbly in the center. Remove mugs from water bath and cool on a rack, then refrigerate.

Honey glaze and finishing

In a small saucepan over low heat combine 2 tablespoons honey and 1 teaspoon butter. Stir until melted and glossy. Brush a light layer of warm honey glaze over the tops of cooled custards (this adds shine and a sweet finish that contrasts the nuts). If you like, sprinkle a few reserved whole toasted nut halves atop each custard and a tiny pinch of flaky sea salt.

Serve

Serve chilled or at cool room temperature. If chilled, let sit a few minutes at room temperature before serving to soften. Provide teaspoons and small plates for easy sharing.

SERVINGS

Yields six individual servings of approximately 6–8 ounces each. Each portion is a satisfying single dessert serving while keeping the richness balanced.

NOTE

Texture and stability

Cornstarch is optional; it gives a slightly firmer, custard-pudding texture that’s helpful if you plan to unmold or slice the custard. Without cornstarch, the custard is silkier and more delicate.

Gentle, low-heat cooking and constant stirring are the keys to a lump-free, smooth custard. If curdling occurs, strain immediately and use the salvage for a poured dessert or sauce.

Flavor variations

Chocolate-hazelnut: fold in 1/4 cup melted chocolate and use toasted hazelnuts.

Citrus-vanilla: increase zest, omit dried fruit, and top with candied orange peel.

Coffee-pecan: stir 1–2 teaspoons instant espresso into the warm milk for coffee notes; pair with toasted pecans.

Make-ahead and storage

Custards keep well refrigerated for up to 4 days in airtight containers. Glaze and nut topping are best added just before serving for maximum crunch. For baked custards, cover tightly once cooled to prevent skinning.

Allergy and dietary swaps

For dairy-free: use full-fat coconut milk plus a thickening agent like cornstarch or silken tofu blended in for body. Replace butter in glaze with coconut oil and use maple syrup in place of honey for a vegan option.

For nut allergies: swap nuts for toasted seeds (pumpkin, sunflower) or omit entirely and use dried berries.

Troubleshooting

Lumpy custard: strain through a fine mesh sieve and reheat gently while whisking; add a bit of cream to smooth.

Too thin after chilling: whisk in a lightly beaten egg yolk and reheat gently while stirring, or use cornstarch slurry cooked briefly to thicken.

OTHER RECIPES TO TRY

Baked Vanilla Pots de Crème with Caramelized Banana

Spiced Bread Pudding Cups with Warm Rum Sauce

Lemon Posset with Toasted Almonds (three-ingredient cream curd)

Chocolate Pots de Crème with Hazelnut Praline

Coconut Panna Cotta with Mango Compote

This recipe for Silken Six-Cup Vanilla Nut Custard is adaptable, sophisticated, and rewards careful preparation. Tender dried fruit, toasted nuts, and creamy custard combine to produce a pleasing contrast in flavor and texture. Prepare it in advance for special occasions or serve it at a small dinner party; each cup offers sophisticated flavor and comfort in every bite.