Egg custard

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 434
  • fat 36g
  • saturates 21g
  • carbs 18g
  • sugars 0g
  • fibre 0g
  • protein 9g
  • salt 0.3g


  • 3 eggs, plus 1 yolk, lightly beaten
  • 1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
  • 60g caster sugar
  • 215ml whole milk
  • 215ml double cream
  • nutmeg, to grate


  1. Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.

  2. Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

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