Baked custard

Appears in

Published 1983

Egg yolks provide the creamiņess in a baked custard and the whites help the mixture to set. Most baked custards are made with whole eggs, but for a really delicious flavour and soft texture, use a higher proportion of egg yolks to egg whites.
A baked custard is richer if you substitute single cream for some of the milk – a good example is the richest baked custard, cremé brûlée.
A slow oven of about 325°F (160°C) or gas no. 3 is a good temperature for baking custards. Set the oven timer so you don’t forget about it.
If a baked custard is to be turned out of the baking dish as in caramel custard, more eggs are used so the custard will hold its shape.