Classic Baked Custard
Prep 20min (+1day macerating, 30min cooling, 1-2hr chilling)Bake 50minMakes 10-12 serves
The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a memorable dessert.
- 500ml (2 cups) milk
- 500ml (2 cups) pouring cream
- 1 vanilla bean, split lengthways and seeds scraped
- 5 eggs, at room temperature
- 110g (½ cup) caster sugar
- 250ml (1 cup) port
- 400g prunes, pitted and halved
- To make the macerated prunes, heat the port in a small saucepan over medium heat until hot but not simmering. Pour over the prunes in a heatproof bowl, cover and set aside to macerate for 1 day.
- Preheat oven to 160°C (140°C fan-forced). Brush a shallow 2 litre (8 cup) ovenproof dish with the melted butter to lightly grease and place in a large roasting pan or ovenproof dish.
- Combine the milk, cream and vanilla bean and seeds in a medium saucepan and heat over low heat until almost simmering. Use a balloon whisk to whisk the eggs and sugar 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 half way up the sides of the dish.
- Bake in preheated oven for 40-50 minutes (see Baker’s tips) or until set on top but the custard still wobbles slightly 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 prunes with some of the port.
- 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 though and return to the oven for another 5-10 minutes if it’s not ready.
- This custard will keep covered in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.