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Try this recipe for baked egg custard, then check out our Portuguese custard tarts, cardamom custard buns, nutmeg custard tart and rhubarb and custard tart. Also follow our recipe to make your own homemade custard sauce.

Ingredients

  • 450ml double cream
  • 5 egg yolks (freeze the whites for use in another recipe)
  • 75g caster sugar
  • 1 tsp vanilla bean paste
  • generous grating of nutmeg

Method

  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2 and put four large or six small ramekins in a deep baking tray. Boil the kettle.

  • STEP 2

    Pour the double cream into a small pan and heat until steaming. Remove from the heat and cool slightly. Meanwhile, tip the egg yolks, caster sugar, vanilla bean paste and a pinch of fine sea salt into a bowl, and whisk together briefly. Pour a little of the hot cream into the egg yolk mixture and whisk really well, then pour in the remaining cream in a very slow, steady stream, whisking all the time.

  • STEP 3

    Pour the mixture through a fine sieve into a large jug. Divide evenly between the ramekins, then grate over the nutmeg. Pour in enough just-boiled water from the kettle into the tray to come halfway up the sides of the ramekins, cover loosely with foil and bake for 30-35 minutes, depending on the size of the ramekins, until just set with a slight wobble in the centre. Remove from the water and cool.

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Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

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