Evoking warming childhood memories, David Loftus has kindly shared his mum’s beautifully Baked Custard recipe. Smooth, creamy and baked to perfection, this soft-set custard is so inviting and will make a wonderful end to any meal this festive season!
3 Clarence Court hen eggs plus 1 egg yolk
1 teaspoon vanilla paste
250ml double cream
50g golden caster sugar
1 cinnamon stick
Whole nutmeg for grating
Poached fruit or jam to serve
Crack the eggs and yolk into a large mixing bowl with the vanilla paste until well combined. Place the milk and cream in a medium saucepan with the sugar and cinnamon stick. Place on a low heat and stir until the sugar has dissolved. Cook until the milk and cream are bubbling but not boiling. Pour the milk through a sieve into the mixing bowl and whisk well to combine.
Pre-heat the oven to 170c/335f/gas mark 3. Fill and boil the kettle.
Divide the mixture between tea cups or a 1 litre baking dish and grate over nutmeg. Place the cups or dish in a deep roasting tin then place in the oven. Fill the tray with boiling water until half way. Place the tray in the oven and bake for 20 minutes or until set but a little wobbly.
Serve warm or cold with poached fruit or jam.