Baked Egg Custard

, ,
Baked Egg Custard
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Baked Egg Custard


A classic desert. So easy to make. Serve with fresh or tinned fruit and a little grated chocolate.



  • 6 eggs plus 2 yolks
  • 3 tsp vanilla essence
  • 900ml cream
  • 120gms caster sugar
  • nutmeg to dust


  1. Preheat oven to 150C
  2. Beat eggs and extra yolks together with vanilla just until combined.
  3. Put cream in a pan with sugar. Stir to dissolve and heat until almost boiling.
  4. Remove from heat and add a little (about 100mls) at a time to the egg mixture, whisking continuously*.
  5. Once all of the cream and egg are combined pour the mixture into a baking dish or seperate ramikins.
  6. Sprinkle nutmeg on top Stand in a roasting pan half-ful of hot water.
  7. Bake for approximately 40mins.
  8. Delicious served hot or cold. Grate dark chocolate on top and serve with fruit


Egg Fact

  • * This is known as Tempering – slowly raising the temperature of the eggs, (adding all of the hot cream at once will cause the eggs to scramble).


  • Serving Size: 8

Posted on

June 24, 2014