| | Baked egg custard
Baked egg custard
Baked egg custard 4.3-5 9
  • Calories: 2197 kj
  • Fat: 47g
  • Carbohydrates: 19g

How to Make:

  1. Preheat the oven to 170°C.
  2. Beat the whole eggs, egg yolk and vanilla extract together lightly (you don't want them to become too frothy).
  3. Place the cream in a pan with the sugar, stirring to dissolve. Heat to just below boiling point then pour onto the eggs and stir to combine. Strain through a sieve into a 1-litre (4-cup) capacity baking dish.
  4. Stand in a roasting pan half-filled with hot water. Sprinkle the top with nutmeg. Bake for about 30-35 minutes: it should still wobble slightly.
  5. Serve hot, warm or chilled with poached fruits, a dollop of jam or just on its own.
Time for preparing:
35 min.


  • 3 eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 450ml cream or half milk, half cream
  • 60g caster sugar
  • Freshly grated nutmeg, to dust