Baked Egg custard

Prep: 10 mins | Cook: 40–50 mins | Total: 50 mins–1 hr Serves: 4 | Difficulty: Easy

Ingredients

  • 3 Fenton Farm eggs
  • 1 extra Fenton Farm egg yolk
  • 1 vanilla pod, split and seeds scraped out, or 1 tsp vanilla bean paste
  • 60g caster sugar
  • 215ml whole milk
  • 215ml double cream
  • Fresh nutmeg, for grating

Method

Prepare the custard
Preheat the oven to 150°C / 130°C fan / gas 2. Lightly beat the eggs and extra yolk in a bowl with the vanilla and caster sugar until combined.

Pour in the milk and double cream, then stir gently until smooth.

Fill the dish
Pour the custard mixture into a medium ovenproof dish. Grate a generous layer of fresh nutmeg over the top.

Bake in a water bath
Place the dish inside a roasting tin. Pour hot water into the tin until it comes about three-quarters of the way up the sides of the custard dish.

Bake for 45–50 minutes, or until the custard is just set but still has a slight wobble in the centre.

Serve
Serve warm for a soft, comforting pudding, or leave to cool and chill in the fridge overnight. Lovely with poached fruit.