Nigella Baked Egg Custard is made of eggs, whole milk, sugar, vanilla extract, and nutmeg serves 8 takes about 45-50 minutes to bake, plus cooling time this creamy, classic dessert is perfect for any occasion.
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Baked Egg Custard Recipe:
- Classic Comfort: This recipe delivers the timeless comfort of a classic baked egg custard, bringing nostalgic flavors to your table.
- Simple Ingredients: Made with everyday ingredients like eggs, milk, sugar, vanilla, and nutmeg, it’s easy to prepare without a trip to specialty stores.
- Creamy Texture: The custard’s smooth and creamy texture melts in your mouth, offering a rich and indulgent dessert experience.
- Nutrient-Rich: Packed with protein from the eggs and calcium from the milk, it’s a nutritious choice compared to many other desserts.
- Satisfying Sweetness: The level of sweetness is just right, making it enjoyable without being cloying.
❓ What Is Nigella’s Baked Egg Custard Recipe?
Nigella’s Baked Egg Custard is made with eggs, whole milk, sugar, vanilla extract, and nutmeg. Mix ingredients, pour into a dish, bake in a water bath at 160°C (320°F) for 45-50 minutes.
🥚 Nigella Baked Egg Custard Ingredients
- 4 large eggs
- 600 ml (2½ cups) whole milk
- 100 grams (½ cup) granulated sugar
- 1 teaspoon vanilla extract
- Nutmeg, for sprinkling
🍮 How To Make Nigella Baked Egg Custard
- Preheat your oven to 160°C (320°F). In a medium bowl, whisk the eggs until well beaten.
- Add the sugar and vanilla extract, whisking until the sugar is dissolved. Gradually whisk in the milk until fully combined.
- Pour the custard mixture into a 1.2-liter (2-pint) ovenproof dish or individual ramekins.
- Place the dish or ramekins in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the dish or ramekins (creating a water bath).
- Sprinkle a little nutmeg on top of the custard. Carefully transfer the roasting pan to the oven.
- Bake for about 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove the custard from the water bath and let it cool. Serve warm or refrigerate until cold.
💭 Recipe Tips
- Even Heating: Ensure the water bath is halfway up the sides of the dish to promote even cooking and prevent the custard from curdling.
- Avoid Overmixing: Whisk the custard mixture gently to avoid incorporating too much air, which can cause bubbles in the custard.
- Smooth Texture: Strain the custard mixture through a fine mesh sieve before pouring it into the dish to ensure a smooth texture.
- Check for Doneness: Gently shake the dish; the custard should be set around the edges but still slightly wobbly in the center.
- Cooling: Allow the custard to cool in the water bath for a few minutes before transferring to a wire rack to prevent sudden temperature changes that could cause cracking.
🍦 What To Serve With Baked Egg Custard?
Serve baked egg custard with fresh berries, a drizzle of caramel sauce, or a dollop of whipped cream it also pairs well with shortbread cookies, fruit compote, or a sprinkle of cinnamon for added flavor and texture.
🎚 How To Store Leftovers Baked Egg Custard?
- Refrigeration: Store leftover baked egg custard in an airtight container or cover the dish with plastic wrap keep it in the refrigerator for up to 3 days.
- Freezing: Portion leftover baked egg custard place in airtight containers, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Baked Egg Custard?
- In The Oven: Preheat the oven to 150°C (300°F) place leftover baked egg custard in an oven-safe dish cover it with aluminum foil and heat for 10-15 minutes until warm.
- In The Microwave: Place leftover baked egg custard in a microwave-safe dish heat on medium power for up 3-5 minutes until warmed evenly.
FAQ’S
How do you prevent baked egg custard from curdling?
To prevent curdling, bake the custard in a water bath avoid high heat the oven should be preheated to 160°C (320°F) also, don’t overbake remove from the oven when the custard is set but still slightly wobbly in the center.
Can you make baked egg custard ahead of time?
Yes, baked egg custard can be made ahead of time after baking, let it cool to room temperature and then refrigerate. It can be stored in the refrigerator for up to 3 days.
Why does baked egg custard sometimes have a watery layer at the bottom?
A watery layer can occur if the custard is overcooked or cooked at too high a temperature. This causes the proteins to coagulate too tightly, squeezing out the liquid. Ensuring a low, even baking temperature and using a water bath can help prevent this issue.
What makes baked egg custard different from crème brûlée?
Baked egg custard and crème brûlée are similar, but crème brûlée is richer, often made with cream and topped with a layer of caramelized sugar. The sugar is torched to form a hard, crunchy topping, providing a contrast to the smooth custard underneath.
How do you know when baked egg custard is done?
Baked egg custard is done when it is set around the edges but still slightly wobbly in the center this ensures a creamy texture. You can test by gently shaking the dish or inserting a knife near the center—it should come out clean or with a slight custard clinging to it.
Try More Nigella Lawson Recipes:
- Nigella Carrot Cake Muffins Recipe
- Nigella Key Lime Pie With Condensed Milk
- Nigella Courgette And Lime Cake
Nigella Baked Egg Custard Nutrition Facts
Amount Per Serving
- Calories: 167
- Protein: 6g
- Carbohydrates: 24g
- Fiber: 0g
- Sugars: 22g
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 60mg
- Calcium: 15%
- Iron: 2%
Nigella Baked Egg Custard
Description
Nigella Baked Egg Custard is made of eggs, whole milk, sugar, vanilla extract, and nutmeg serves 8 takes about 45-50 minutes to bake, plus cooling time this creamy, classic dessert is perfect for any occasion.
Ingredients
Instructions
- Preheat your oven to 160°C (320°F). In a medium bowl, whisk the eggs until well beaten.
- Add the sugar and vanilla extract, whisking until the sugar is dissolved. Gradually whisk in the milk until fully combined.
- Pour the custard mixture into a 1.2-liter (2-pint) ovenproof dish or individual ramekins.
- Place the dish or ramekins in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the dish or ramekins (creating a water bath).
- Sprinkle a little nutmeg on top of the custard. Carefully transfer the roasting pan to the oven.
- Bake for about 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove the custard from the water bath and let it cool. Serve warm or refrigerate until cold.
Notes
- Even Heating: Ensure the water bath is halfway up the sides of the dish to promote even cooking and prevent the custard from curdling.
- Avoid Overmixing: Whisk the custard mixture gently to avoid incorporating too much air, which can cause bubbles in the custard.
- Smooth Texture: Strain the custard mixture through a fine mesh sieve before pouring it into the dish to ensure a smooth texture.
- Check for Doneness: Gently shake the dish; the custard should be set around the edges but still slightly wobbly in the center.
- Cooling: Allow the custard to cool in the water bath for a few minutes before transferring to a wire rack to prevent sudden temperature changes that could cause cracking.