Olive Custard

Preparation info

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By Ben Shewry

Published 2012

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  • 35 g ( oz) pitted Kalamata olives
  • 2 star anise
  • 450 ml (16 fl oz) pouring (single) cream (35% fat content)
  • 250 ml (9 fl oz/1 cup) dessert wine (such as Sauternes)
  • 60 g ( oz) caster (superfine) sugar
  • 15 g (½ oz) molasses
  • 2 free-range whole eggs
  • 6 free-range egg yolks


Preheat the oven to 110°C (225°F/Gas ½). In a small saucepan, infuse the olives and star anise with 200 ml (7 fl oz) of the cream over low heat for 15 minutes. Remove from the heat and discard the star anise. Blend the olive mixture until smooth. Pass through a fine sieve and cool.

In a separate small saucepan, bring the dessert wine, sugar and molasses to a simmer. Remove from the heat and cool.

Whisk the cooled molasses mixture with the whole eggs and yolks, then add the olive mixture and remaining cream. Mix well and pass through a fine sieve.

Pour into a stainless-steel baking dish, about 20 cm (8 inches) square, and tightly cover with plastic wrap. Place in a bain-marie filled with warm water and bake for 25 minutes or until just set. Remove from the oven and cool. Store in the refrigerator until needed.