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There’s something about cutting into the skin of a freshly cooked custard with the side of a spoon, watching the rush of creamy, yellow lava spill out, tasting of a rich eggy, vanilla cream that makes my knees wobble. It is a decidedly unhealthy obsession that makes no discrimination. Crème brulee, crème anglaise, tart, quiche, ice cream, even powdered custard, I love it all.
One of my most perfect desserts would have to be a big bowl of freshly baked custard placed in the centre of the table for everyone to dig into. Sure, you can serve it with accompaniments, stewed fruit & crumbly biscuits for crunch, but I do get a great deal of pleasure by just keeping it simple.
This is about as easy and straightforward as custard recipes get. Watch your oven temperature as depending on how hot your oven runs, you might need to adjust the temperature, you most certainly don’t want it to hot. Finally, as this recipe requires very little ingredients, ensure you are buying the very best of each.
300 ml cream
750 ml milk, full fat please
8 egg yolks, whisked
2 eggs, whisked
75 g caster sugar
1 teaspoon vanilla bean paste (or 1 vanilla bean)
Freshly grated nutmeg to serve
Preheat the oven to 150°C. Boil the kettle.
In a large bowl, whisk the cream, milk, eggs, egg yolks, sugar and vanilla until combined. Strain through a fine sieve and skim any froth left from the surface. Poor into custard dish.
Place dish into a roasting tin and fill tin with enough hot water to come halfway up the sides of the dish. Bake until the custard is set but still has a good wobble in the centre, about 50 minutes. Dust with nutmeg
Serve custard warm with poached fruit (rhubarb is a classic) and crumbled digestive biscuits. OR eat straight from the dish.