Baked Custard
4 servings
30 minutes
Baked custard is a delicate and aromatic dessert that originated in Mediterranean cuisine and has become a favorite among gourmets for its velvety texture and rich flavor. Its base consists of cream, milk, eggs, and cane sugar, harmoniously combined with a hint of vanilla and nutmeg. Baking in a water bath makes the custard airy and tender like a cloud. The taste of this dessert resembles classic crème brûlée but without the caramel crust, making it softer and more refined. It is served warm or chilled alongside fresh berries, nuts, or caramel sauce. Baked custard is perfect for cozy home evenings or as an elegant finishing touch to a festive dinner.
1
Preheat the oven to 160 degrees. Lightly grease four 250 ml molds or one 1.5 l mold with butter.
- Butter: 10 g
2
Beat the eggs and sugar in a bowl. Pour the milk and cream into a saucepan and heat over medium heat for 3-4 minutes until warm. Then add to the egg mixture along with the vanilla. Pour into molds and sprinkle with nutmeg.
- Chicken egg: 3 pieces
- Cane sugar: 90 g
- Milk: 500 ml
- Cream: 125 ml
- Vanilla extract: 1.5 teaspoon
- Nutmeg: to taste
3
Place the molds in a deep baking dish and fill halfway with hot water. Bake for 25-30 minutes until a knife inserted in the center comes out clean.
4
Remove the forms from the tray and leave for 10 minutes.