Egg Custard

Preparation info

  • This recipe serves


    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

It’s worth making real egg custard as it tastes so much better than the packet variety, and it provides lots of nutrition for growing children.


  • 4 eggs
  • 25 g/1 oz/2 tablespoons castor/superfine sugar
  • ½ teaspoon vanilla essence/extract
  • 600 ml/1 pint/ cups milk


    Pre-heat the oven to 160°C/325°F/Gas mark 3. Lightly butter a baking dish. Beat the eggs, sugar and vanilla together in a bowl. Heat the milk to just below boiling point, add to the eggs and mix thoroughly. Place the baking dish in a bain marie, pour the custard into it and bake for 45 minutes or until set.