A stupidly easy and foolproof recipe for a wickedly creamy baked custard.
Recipe for Baked Custard by Anisa Sabet for The Macadames.
Custard is one of those simple recipes that I always seem to get wrong. I am always curdling it at various stages of the process, causing myself to curse and throw kitchen utensils around for doing it again. I put it down to my impatience and tendency to have the cooking hobs on too high but I never seem to learn.
This recipe was no different. I made it 3 times before perfecting it. The first time I think the milk was too hot when mixing with the eggs so the custard slightly curdled, I still tried baking it but the result was a scrambled eggs type of consistency which wasn’t what I was after. The second time I mixed the ingredients and baked them raw (instead of making the custard then baking) but after baking, this still resulted in a eggy type of texture so I knew it had to be the egg-milk/cream ratio. The third time I downed the number of eggs and added an extra yolk (I love a really yolky custard) and ensured the milk was very very warm when mixing with the eggs to prevent any curdling. After baking this resulted in a very creamy and velvety custard with the right amount of egg.
Also, I also found that bake time is definitely related to the depth of the ramekin, the shallower the dish, the less bake time required so be sure to adjust your timing (check around 30 minutes) to ensure you don’t overcook your custard, which can make it a bit rubbery.
Baked custard can be served warm or cold, I love both equally. As it’s heading into Summer, I think you’ll want to pop these into the fridge and serve chilled with a nice dessert wine or a side of poached fruits.
I hope that this recipe helps you get a perfectly creamy baked custard the first time around and that you enjoy this really simple but wickedly delicious treat.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small mixing bowl
- Small saucepan
- 4 small ramekins
- Large baking tray
Ingredients (makes 4):
- 2 eggs
- 2 egg yolks
- 150ml pure cream
- 500ml whole milk
- 1-2 teaspoons vanilla extract
- 2/3 cup caster sugar
- Nutmeg to dust
1. Preheat oven to 180°C. Beat the eggs and egg yolks in the small mixing bowl until smooth. In the small saucepan heat the cream and milk with the sugar and vanilla essence and cook until the sugar has dissolved, ensuring the milk doesn’t boil. Remove from the heat and ensure the milk is very warm, not hot.
2. Using a spoon, slowly spoon the warm cream mixture into the eggs. To prevent curdling, take your time with this. When mixed, pour the custard into the ramekins and dust the top with nutmeg.
3. Put your ramekins into the baking dish and pour hot water so it comes up to at least half way up the ramekins. Pop into the oven to bake for 45 minutes until the centre of the custard only has the faintest wobble.
4. Allow to cool for 30 minutes before serving, alone or with poached fruits.
Storage: baked custard will keep in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my banana crumble.
Or my strawberry and rosemary pie.