BEST BAKED CUSTARD RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 130°C fan (150°C normal, gas mark 2).

Prepare a roasting tin for the water bath.

In a mixing bowl, combine 120 g golden castor sugar with 6 whole eggs and 2 egg yolks, mixing with a wooden spoon until well combined.

Add 1 teaspoon of vanilla bean paste and the seeds from a vanilla pod to the egg mixture, mixing thoroughly.

Incorporate 430 ml double cream and 430 ml whole milk into the egg mixture, whisking until smooth.

Pour the custard mixture into a larger dish for baking.

Fill the roasting tin with room temperature water until it reaches halfway up the sides of the baking dish containing the custard.

Grate fresh nutmeg generously over the custard mixture.

Carefully place the roasting tin in the oven and bake for 45-50 minutes, checking for a slight wobble to determine doneness.

Once baked, remove the custard from the water bath and let it cool before refrigerating overnight for firming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens