Classic Baked Custard
This classic baked custard is all about balancing eggs, milk, and cream for a perfectly silky-smooth dessert. The subtle vanilla-scented custard is gently baked in a water bath for a creamy, delicate texture. It is served with prunes macerated in port, giving it a touch of luxury and a harmonious blend of flavours. The chilled custard, paired with the rich fruit, makes for a memorable finish to any meal—whether served at a special dinner or as a comforting treat. Patience is rewarded here: allow time for the prunes to macerate and for the custard to chill for the ultimate custard experience that's wonderfully smooth and full of depth.
The macerated prunes can be replaced with poached seasonal fruit.
Ingredients 9
Baked Custard
500 ml milk
500 ml pouring cream
1 vanilla bean, split lengthways and seeds scraped
5 eggs, at room temperature
110 g caster sugar
Macerated Prunes
250 ml port
400 g prunes, pitted, halved
melted butter, for greasing
boiling water, for water bath
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Method 5
To make the macerated prunes, heat the in a small saucepan over medium heat until hot but not simmering. Pour over the in a heatproof bowl, cover, and set aside to macerate for at least 1 day.
Preheat oven to 160°C/315°F (140°C/285°F fan-forced) (see Notes for stovetop method). Brush a shallow 2-litre (8-cup/3.5-pt) ovenproof dish with melted butter to lightly grease and place in a large roasting pan or ovenproof dish.
Combine the , , and and seeds in a medium saucepan and heat over low heat until almost simmering. Use a balloon whisk to whisk the and in a large bowl until well combined. Gradually whisk in the hot milk mixture. Strain the custard into a large jug and then pour into the greased dish. Add enough boiling water to the roasting pan to reach halfway up the sides of the dish.
Bake in the preheated oven for 40-50 minutes or until almost set but the custard still wobbles slightly in the centre when the dish is shaken gently. Remove from the oven and transfer to a wire rack to cool for 30 minutes. Place the custard in the fridge for 1-2 hours or until cooled completely.
Serve the custard in spoonfuls accompanied by the macerated and some of the .
BakeClub's tips
* The baking time will depend on the depth of your dish – the deeper the dish, the longer the baking time will be. Always check your custard after 40 minutes and return to the oven for another 5-10 minutes if it’s not ready.
* Don’t skip straining the custard before pouring it into the dish — it’s the key to achieving a silky-smooth texture.
* To cook individual custards on the stove top, divide the custard between ten 185ml (3/4 cup) ramekins. Cover each tightly with plastic wrap. Add a folded tea towel to the base of a wide-based saucepan and place the ramekins on top leaving 1-2 cm between each (depending on the size of your saucepan you may have to cook them in batches). Add enough boiling water to the pan to reach about halfway up the sides of the ramekins. Cover with a lid and bring the water to a simmer over medium heat. Reduce the heat so that the water is gently simmering and cook for 10-12 minutes or until the custard is almost set but still wobbles slightly when a ramekin is shaken gently. Transfer the custards to a wire rack for 30 minutes. Place the custards in the fridge for at least 1-2 hours or until cooled completely before serving.
* This custard will keep covered in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.
* The macerated prunes will keep in an airtight container in the fridge for up to 1 week. Serve at room temperature or warm.
