Dairy & Eggs

Have You A Recipe For A Baked Custard

Have You A Recipe For A Baked Custard

Britain is famous for our puddings; although I try not to eat too many of them because of the calories in them, I still have very fond memories of my grandmother’s delicious baked egg custard tart following one of her yummy Sunday roasts and it is still one that I make quite regularly at home. The baked egg custard really is one of Britain’s most famous and popular puddings, and is sold in the shape of small individual tarts in just about every cake shop in the country.

Not always found inside a pastry case, baked egg custard is really quick and easy to make and is good warm with the smell of grated nutmeg gently wafting from it and with a lovely wobbly centre or cold when it is set and firm. Made as just a custard without the pastry it is lovely served with some fresh fruit or with a caramel sauce in the form of a crème caramel. This is just the ultimate in comfort food, if you are really worried about the fat content use skimmed or semi skimmed milk as an alternative to full fat milk.

I always bake my egg custard in a bain marie (stood in a dish of water) to stop it splitting, and I would really recommend that you do so.
This recipe is for a basic Baked Egg Custard, if you wish to make it into a Baked Egg Custard Tart it is made in exactly the same way but baked (minus bain marie) in a pre cooked pastry case or small pre cooked pastry cases.

BAKED EGG CUSTARD
Serves 4

INGREDIENTS
450ml milk
½ teaspoon vanilla essence
40g caster sugar
2 eggs, lightly beaten
Grated or dried nutmeg

INSTRUCTIONS
1.    Preheat the oven to 180ºC/350ºF/gas mark 4.
2.    Heat the milk, vanilla essence and sugar in a small pan until nearly boiling (DO NOT BOIL), then pour the mixture over the beaten egg, stirring continuously.
3.    Lightly grease a 1 pint (600m0 oven proof dish and stand in a deep baking tray with water about halfway up the outside of the dish.
4.    Strain the mixture through a sieve into the dish.
5.    Place the bain marie with custard in the centre of the oven.
6.    Sprinkle a little grated nutmeg over the top, then bake for 50-60 minutes until set but still a little wobbly.

Delicious served hot or cold.

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