Egg custard
By Esther Clark
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
Ingredients
- 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
Method
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.
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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