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Baked egg custard in a baking dish

Egg custard

By
Published: February 9, 2021 at 1:11 pm
A star rating of 5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal434
fat36g
saturates21g
carbs18g
sugars18g
fibre0g
protein9g
salt0.3g
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Ingredients

  • 3 eggs, plus 1 yolk, lightly beaten
  • 1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
  • 60g caster sugar
  • 215ml whole milk
  • 215ml double cream
  • nutmeg, to grate

Method

  • STEP 1

    Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.

  • STEP 2

    Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

Goes well with

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A star rating of 5 out of 5.6 ratings
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