Baked egg custard recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 1 hr

Nutrition per portion

RDA
Calories 256 kCal 13%
Fat 8g 11%
Carbohydrates 32g 13%
  -  of which Sugars 31g 34%
Protein 14g 28%
Salt 0.6g 10%
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  • This easy baked egg custard recipe is a classic dessert with minimal prep.

    With a smooth texture, this baked egg custard is an indulgent and delicious treat. But the best part? It uses only five ingredients, which you’re likely to already have in the house. With just 10 minutes of preparation, it’s a good easy dessert for when you’re craving something sweet. Then just pop it in the oven and wait for it to bake. You can reduce fat by using semi-skimmed milk.

    Ingredients

    • 450ml (3/4 pint) milk
    • Few drops vanilla essence
    • 40g (1 ½ oz) caster sugar
    • 2 eggs, lightly beaten
    • A little grated nutmeg

    Method

    • Preheat the oven to 180ºC/350ºF/gas mark 4.

    • Heat the milk, vanilla essence and sugar in a small pan until nearly boiling, then pour the mixture over the beaten egg, stirring continuously.

    • Strain the mixture through a sieve into a 600ml (1 pint) ovenproof dish.

    • Sprinkle over a little nutmeg, then bake for 50-60 mins until set.

    • Serve with stewed or tinned fruit.

    Why is my baked egg custard watery?

    Undercooking your custard will cause it to be watery but equally overcooking it will cause it to curdle, a bit like scrambled egg. Check your baked egg custard while cooking. You can tell if it's ready by giving the dish a little shake. A set custard should wobble like jelly. The centre will be the last part to cook, so watch for a soupy middle.

    Top tips for making baked egg custard

    This baked egg custard recipe is ideally made and eaten on the same day for the best flavour and texture. You could leave any leftovers in the fridge overnight if you really don't want it to go to waste, but we wouldn't recommend any longer.

    Use this recipe as a filling for the popular Portuguese Pastel de Natas or enjoy hot or cold on it’s own. Serve with slow-roasted rhubarb, typically in season around Spring, for that classic rhubarb and custard flavour combination.

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