Three glass ramekins of custard with silver spoons on a blue napkin

Baked egg custard

Name: Baked egg custard
Total time: 50 min
Yield: 6
Ingredients: 450ml double cream; 5 egg yolks (freeze the whites for use in another recipe); 75g caster sugar; 1 tsp vanilla bean paste; generous grating of nutmeg

Adam Bush

Published: May 25, 2022 at 4:05 PM

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Serves 4 - 6

Easy

Total time: 50 mins

+ chilling

A star rating of 5 out of 5.14 ratingsRate

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This comforting baked custard dessert is a great way to end a meal – velvety smooth and infused with vanilla, it's finished with a grating of nutmeg

Gluten free

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Try this recipe for baked egg custard, then check out our classic custard tart, Portuguese custard tarts, cardamom custard buns, nutmeg custard tart and rhubarb and custard tart. Also follow our recipe to make your own homemade custard sauce.

Ingredients

Nutrition

450ml double cream
5 egg yolks

(freeze the whites for use in another recipe)
75g caster sugar
1 tsp vanilla bean paste
generous grating of nutmeg

Nutrition: Per serving (6)

kcal477
fat45g
saturates26.4g
carbs14.2g
sugars14.2g
fibre0g
protein3.6g
salt0.1g

Method

step 1

Heat the oven to 150C/fan 130C/gas 2 and put four large or six small ramekins in a deep baking tray. Boil the kettle.
step 2

Pour the double cream into a small pan and heat until steaming. Remove from the heat and cool slightly. Meanwhile, tip the egg yolks, caster sugar, vanilla bean paste and a pinch of fine sea salt into a bowl, and whisk together briefly. Pour a little of the hot cream into the egg yolk mixture and whisk really well, then pour in the remaining cream in a very slow, steady stream, whisking all the time.
step 3

Pour the mixture through a fine sieve into a large jug. Divide evenly between the ramekins, then grate over the nutmeg. Pour in enough just-boiled water from the kettle into the tray to come halfway up the sides of the ramekins, cover loosely with foil and bake for 30-35 minutes, depending on the size of the ramekins, until just set with a slight wobble in the centre. Remove from the water and cool.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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