Baked Egg Custard

A highly under rated pudding. Yes it lacks wow factor but it is extremely comforting on a cold and wet weekend. Luckily I am over run with eggs on this ridiculously cold and wet May weekend.

This recipe was taken from the April 2005 edition of Waitrose Food Illustrated in a piece entitled Flossie’s Country Cooking and has been the only Baked Custard recipe I have used since. Such a simple recipe yet until April 2005 I found them tricky to cook so that the pale creamy custard stayed silky smooth and invariably ended up with tiny pockets of syrup where the mixture had bubbled in the oven. By using a bain marie (hot water bath) to cook the custard, the cooking is more controlled and I think produces the perfect custard. My only deviation from the original recipe was to add a little vanilla extract. It’s not very sweet so some may want to increase the amount of sugar slightly.

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