Suffolk Baked Custard
Indulge in the classic charm of Suffolk Baked Custard, a velvety dessert steeped in tradition and bursting with comforting flavors. This elegant custard combines the richness of whole milk and double cream (heavy cream) with the warmth of freshly grated nutmeg and the delicate essence of vanilla, creating a silky-smooth treat that's perfect for any occasion. Baked gently in a water bath, this recipe ensures a flawless, creamy texture with just the right amount of wobble. Simple yet luxurious, Suffolk Baked Custard is ideal served warm or chilled, making it a versatile addition to your collection of homestyle desserts. With only 15 minutes of prep time, this timeless dish is an effortless way to impress your guests or indulge in a cozy, sweet moment at home.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 200 ml Double cream (heavy cream)
- 4 large Eggs
- 75 g Caster sugar
- 1 Vanilla pod (or 1 tsp vanilla extract)
- 0.5 tsp Freshly grated nutmeg
Instructions
Preheat your oven to 150°C (300°F) and boil a kettle of water for the water bath.
In a medium saucepan, combine the whole milk and double cream. Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk and cream mixture. (If using vanilla extract, add it later in place of the pod.)
Heat the milk and cream mixture on low heat until it is just about to simmer (do not boil). Remove it from the heat and allow the vanilla to infuse for 10 minutes. If using a vanilla pod, remove it before proceeding.
In a mixing bowl, whisk the eggs and caster sugar together until slightly thickened and pale.
Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. If using vanilla extract, add it now.
Strain the custard through a fine sieve into a large jug to remove any lumps or curdled egg pieces.
Pour the custard evenly into six individual ramekins or a single medium ovenproof dish. Place the ramekins or dish into a deep roasting tin.
Grate a light dusting of nutmeg over the top of the custard.
Carefully pour boiling water into the roasting tin, filling it halfway up the sides of the ramekins or dish to create a water bath. This helps the custard cook evenly.
Bake in the preheated oven for 40-45 minutes, or until the custard is set with a slight wobble in the center.
Remove the custards from the water bath and allow them to cool to room temperature. Serve warm or chilled, as desired.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 17.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 143 mg | 11% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
