Ad
Loading...

Esther's tips for the perfect egg custard:

  • Rather than waiting for the filling to look completely set, make sure to take the tart out of the oven while there's still a slight wobble in the middle. The residual heat finishes the job, so the custard stays soft and creamy instead of becoming overbaked.
  • For a subtle twist on the classic flavour, I'll sometimes infuse the milk with a strip of lemon zest or a vanilla pod before making the custard. A light grating of fresh nutmeg over the top is still my favourite finishing touch.
  • Egg custard is one of those bakes I think tastes even better after a little time to rest. If making it for guests, I'll often bake it earlier in the day or the night before, then let it come back towards room temperature before serving.

Units:
Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

  • kcal434
  • fat36g
  • saturates21g
  • carbs18g
  • sugars18g
  • fibre0g
  • protein9g
  • salt0.3g
Ad

Method

  • step 1

    Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.

  • step 2

    Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.33 ratings
Ad
Ad
Good Good Trust Campaign

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Subscribe now
Loading...
Ad
Loading...
Loading...