Baked Egg Custard

Baked Egg Custard

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Recipe by NZEggs Course: DessertCuisine: VegetarianDifficulty: Difficult


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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

  • 900 ml cream

  • 120 grams caster sugar

  • nutmeg to dust


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

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