Indulge in this creamy baked egg custard recipe that's both simple and delicious. Perfect for dessert lovers, it combines rich flavors with a smooth texture for a delightful treat.
267 kcal
/serving
1 hr
Serves
4
Medium
British
Gluten Free
Ingredients
- {'group': 'Main', 'item': '568ml full-fat milk'}
- {'group': 'Main', 'item': '4 eggs'}
- {'group': 'Main', 'item': '50g caster sugar'}
- {'group': 'Main', 'item': '2 tsp vanilla extract'}
- {'group': 'Main', 'item': 'fresh nutmeg, for grating'}
- {'group': 'Main', 'item': 'butter, for greasing'}
Preparation
- Preheat the oven to 140°C (285°F (141°C)).
- Grease a round ovenproof dish (~17cm (7-inch) diameter) with butter.
- In a large bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined.
Cooking
- Heat the full-fat milk in a saucepan until hot but not boiling.
- Gradually whisk the hot milk into the egg mixture.
- Strain this custard mixture through a sieve into the prepared dish.
- Place the dish in a roasting tin and pour boiling water into the tin until it reaches halfway up the sides of the dish.
- Carefully transfer to the oven and bake for 1 hour, or until the custard is set but still slightly wobbly in the center.
Plating & Serving
- Remove the dish from the water bath and let the custard cool slightly before serving.
- Grate fresh nutmeg over the top before serving warm.
- Alternatively, allow it to cool completely for a chilled dessert.
Notes
For best results, do not refrigerate the custard as it may alter the texture. Serve with fresh raspberries for added flavour.
Suggested Sides
Nutrition per Serving
267
Calories
10.2g
Protein
9% DV
21.1g
Carbs
7% DV
15.4g
Fat
20% DV
0.4g
Fiber
1% DV
20.4g
Sugars
125mg
Sodium
8% DV
190mg
Cholesterol
54% DV
| Diet Type | Low Sodium |
| Health Labels | Kidney Friendly Vegetarian Pescatarian Gluten Free Wheat Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
