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Baked Egg Custard


Description

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


Scale

Ingredients

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

Instructions

  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

Notes

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).

Nutrition

  • Serving Size: 8