Clara Bennett This creamy Nigella Baked Egg Custard is made with a simple mix of eggs, sugar, milk, vanilla, and a buttery pie crust. The result is a wonderfully smooth and velvety dessert with a classic, comforting flavor. Perfect for a cozy family dinner, this recipe makes a 9-inch pie that serves 8 people.
Nigella Baked Egg Custard Ingredients
For the Pie Crust:
- 1 (9-inch) single unbaked pie crust
For the Egg Custard Filling:
- 4 large eggs
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 cups milk
- 1 pinch ground nutmeg, or to taste
How To Make Nigella Baked Egg Custard
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the pie crust: Press the unbaked pie crust into a 9-inch pie plate, making sure it covers the bottom and sides evenly. Crimp the edges if you wish.
- Blind bake the crust: This first step, called blind baking, prevents a soggy bottom. Line the crust with foil or parchment paper and fill it with pie weights or dried beans. Bake for 8 minutes.
- Finish the blind bake: Carefully remove the foil and weights. Return the crust to the oven and bake for another 5 minutes, until it looks set and dry. Reduce the oven temperature to 350°F (175°C) and let the crust cool for about 10 minutes.
- Make the custard filling: In a bowl, beat the eggs and sugar together with an electric mixer until just combined. Mix in the vanilla extract. Slowly pour in the milk, stirring gently until everything is fully incorporated.
- Fill the pie crust: Carefully pour the liquid custard mixture into the partially baked crust. The crust will be very full, so pour slowly to avoid spilling.
- Bake the custard: Sprinkle the top with a pinch of ground nutmeg. Bake in the 350°F (175°C) oven for about 40 minutes. The custard is done when a knife inserted near the center comes out clean. To prevent the crust from getting too dark, you can cover the edge with foil for the last 15 minutes of baking.
- Cool completely: Let the pie cool on a wire rack for at least 1 hour before slicing and serving. This allows the custard to set fully.
Recipe Tips
- Don’t Skip Blind Baking: Partially baking the crust before adding the wet filling is the most important step for preventing a soggy bottom. It creates a crisp, sealed base that can hold the liquid custard.
- Avoid Overbaking: The key to a silky, smooth custard is to pull it from the oven at the right time. It’s done when the edges are set, but the center still has a slight jiggle. The custard will finish setting as it cools.
- Cool Completely: Be patient! The pie needs to cool completely to room temperature before you slice into it. Cutting it while warm will result in a runny filling.
- Strain the Custard: For an extra-smooth, restaurant-quality texture, pour the liquid custard mixture through a fine-mesh sieve before adding it to the pie crust. This will catch any small bits of unincorporated egg.
What To Serve Baked Egg Custard
This classic baked egg custard is delicious all on its own, served at room temperature or chilled. For an extra touch of elegance, serve a slice with a dollop of freshly whipped cream or a side of fresh berries, like raspberries or sliced strawberries. It’s also the perfect simple dessert to enjoy with a hot cup of coffee or tea.
How To Store Baked Egg Custard Leftovers
- Refrigerate: Because it is made with eggs and milk, custard pie must be refrigerated. Cover the pie loosely with plastic wrap or store slices in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freezing is not recommended for this type of custard pie. The texture can become watery and separate once it is thawed.
Nigella Baked Egg Custard Nutrition Facts
- Calories: 310 kcal
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 115mg
- Sodium: 210mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 8g
Frequently Asked Questions
- Why did my custard crack on top? Cracking is usually a sign of overbaking or an oven that is too hot. The proteins in the eggs become too tight and split. To prevent this, bake just until the center is barely set with a slight jiggle.
- Can I make this recipe without a crust? Yes, you can make a crustless custard. Pour the filling into individual ramekins, place them in a larger baking pan, and create a water bath (or bain-marie) by pouring hot water into the pan until it comes halfway up the sides of the ramekins. This helps the custard cook gently and evenly.
- My custard is runny. What went wrong? A runny custard is typically either underbaked or wasn’t allowed to cool completely before being sliced. The cooling process is essential for the custard to finish setting to the proper consistency.
- Can I use a store-bought pie crust? Absolutely. Using a refrigerated or frozen store-bought pie crust is a great way to save time and still get a delicious result. Just follow the package directions for pre-baking.
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
Description
This classic Nigella Baked Egg Custard features a crisp, buttery pie crust filled with a smooth, velvety custard made from eggs, milk, sugar, and vanilla, with a delicate sprinkle of nutmeg on top. It’s a simple, comforting, and timeless dessert.
Ingredients
For the Pie Crust:
For the Egg Custard Filling:
Instructions
- Blind bake crust: Press crust into a 9-inch pie plate. Line with parchment and pie weights.
- Bake at 400°F (200°C) for 8 minutes. Remove weights and bake for 5 more minutes. Reduce oven to 350°F (175°C).
. - Make filling: Beat eggs and sugar. Stir in vanilla and then slowly stir in the milk.
- Fill and bake: Pour the custard filling into the warm crust and sprinkle with nutmeg.
- Bake custard: Bake at 350°F (175°C) for about 40 minutes, until the center is just set but still has a slight jiggle.
- Cool: Let the pie cool completely on a wire rack, about 1 hour, before slicing and serving
Nigella Baked Egg Custard