Baked egg custard
This comforting baked custard dessert is a great way to end a meal – velvety smooth and infused with vanilla, it's finished with a grating of nutmeg
- Serves: 6 persons
- 450ml double cream
- 5egg yolks (freeze the whites for use in another recipe)
- 75g caster sugar
- 1tsp vanilla bean paste
- generous grating of nutmeg
Step 1Heat the oven to 150C/fan 130C/gas 2 and put four large or six small ramekins in a deep baking tray. Boil the kettle.
Step 2Pour the double cream into a small pan and heat until steaming. Remove from the heat and cool slightly. Meanwhile, tip the egg yolks, caster sugar, vanilla bean paste and a pinch of fine sea salt into a bowl, and whisk together briefly. Pour a little of the hot cream into the egg yolk mixture and whisk really well, then pour in the remaining cream in a very slow, steady stream, whisking all the time.
Step 3Pour the mixture through a fine sieve into a large jug. Divide evenly between the ramekins, then grate over the nutmeg. Pour in enough just-boiled water from the kettle into the tray to come halfway up the sides of the ramekins, cover loosely with foil and bake for 30-35 minutes, depending on the size of the ramekins, until just set with a slight wobble in the centre. Remove from the water and cool.