RECIPE: Baked Egg Custard
Tried and tested seasonal recipes from our country cookery school kitchen. Complete with hacks and ‘get ahead’ tips for EVERY cook.
A perfect partner for rhubarb compote, crumble or cake.
4 – 6 portions
Pudding or Tea
Prepare 10 mins
Cook 60 – 90 mins
Total 1 hr 40 mins
- 6 free range eggs – separated. Freeze the whites for another time.
- 25 g butter – melted
- 600 ml full fat milk
- 25 g golden caster sugar
- ¼ whole nutmeg finely ground
You will also need a 1 litre buttered, ovenproof ceramic dish
Preheat conventional oven to 160 C or Gas Mark 3
In a large mixing bowl, add the egg yolks and beat together with sugar. Add milk and combine
Strain the custard into the ovenproof dish. Grate over nutmeg.
Bake au bain marie for 45 – 60 minutes until just set.
Use a deep roasting tin and half fill with hot water to create a water bath. This will ensure even cooking and prevent the custard to become grainy.
Notes for AGA Cooks
To bake in the AGA, slide grid shelf on to the floor of the roasting oven with cold plain shelf over. Cook for 10 – 15 minutes and then transfer to the simmering oven for 60 minutes. Alternatively, strain custard into a heavy based saucepan and bring custard to scalding point on the simmering plate. Pour into prepared oven proof dish and bake in the simmering oven for 60 – 90 minutes..