Name: Baked Custard
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 8 eggs; 200 g/ 7 oz caster sugar; 1 vanilla pod, split lengthwise; 1.1 litres/ 2 pints full-fat milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Egg custards go wrong when the raw mixture does not include enough egg whites, which provide the set, or when cooked at too high a temperature, as this causes partial separation of the custard and a watery result.

Ingredients

1.1 litres/ 2 pints full-fat milk
1 vanilla pod, split lengthwise

Europe
United Kingdom
Dessert
Gluten-free
Vegetarian
Baking

Method

Preheat the oven to 170°C/325°F/gas 3. Put the milk in a pan with the split vanilla pod over a low heat and bring very slowly to the boil.

While it is heating, whisk the caster sugar in a bowl with the eggs until pale and frothy. Pour over the scalded milk through a sieve, cont

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Ingredients

Method

Part of