I love egg custards so I was very pleased to see how simple these were. I used up my egg yolks left over from the Pecan Pie Macarons It was also my first time baking using a bain marie.
Classic Baked Custard
Servings: 4
Ingredients
- 250 ml milk
- 250 ml single cream
- 2 eggs large
- 2 egg yolks large
- 120 g caster sugar
- 1.5 tsp vanilla extract
- sprinkle nutmeg
Instructions
- Preheat oven to 150c. Place the milk and cream in a saucepan over medium heat and heat until hot but not boiling.
- Place eggs, egg yolks, sugar, vanilla and nutmeg in a bowl. Whisk until well combined. Slowly pour over the hot milk mixture, whisking well to combine.
- Grease 4 ovenproof ramekins (I used little pudding basins). Pour the mixture through a strainer.
- Place in a deep baking tray and pour enough hot water to come halfway up the sides of the dishes.
- Bake for 35 minutes or until just set. Serve warm or cold.
I decorated my custard with cinnamon using one of my cookie stencils. The plate you can see is Emma Bridgewater “Starry Skies”.
