Mum's Baked Custard
Prep Time
10 mins
No-one could make baked custard like mum. Whenever I went home she always asked what I would like her to make for me - it got to the stage that she didn't have to ask, it was waiting for me when I arrived!
One day I asked her for the recipe and she simply told me that all she did was to double the amount of eggs.
Category:
Dessert
Style:
Australian
Keyword:
Baked Custard, Custard, Egg Custard
Quantity: 6 servings
Ingredients
- 6 eggs
- 75 g caster sugar
- 500 ml milk
- 1/2 tsp vanilla bean paste
- grated nutmeg
- butter to grease the dish
Instructions
-
Preheat oven to 180˚C (160˚C fan-forced).
-
Lightly grease a deep square ovenproof baking dish with butter.
-
Beat the eggs and sugar together in a bowl.
-
Add the milk and vanilla bean paste to the egg and sugar mixture, and whisk to combine.
-
Pour the mixture into the prepared baking dish and sprinkle with nutmeg.
-
Place the dish in a large roasting tin and pour in enough hot water to come halfway up the sides of the dish.
-
Bake for 30-45 minutes, until set.
-
Allow to cool before serving.
Notes
- To test - slip a knife into the custard and if it shows a cut when the knife is gently drawn sideward, the custard is cooked.
- Serve with stewed seasonal fruit.
