Baked egg custard

Baked egg custard

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
3 eggs, plus 1 extra yolk
3 drops vanilla extract
60g caster sugar
325ml milk
100ml double cream
1 large bay leaf
freshly grated nutmeg


  1. Heat the oven to 150°C.
  2. Put the eggs, extra yolk, vanilla and sugar in a mixing bowl. Using a wooden spoon, mix until smooth. Take care not to beat in air bubbles as these will adversely affect the texture of the final custard. Stir in the milk and cream.
  3. Strain the custard into a fairly shallow 1 litre ovenproof dish. Place the bay leaf on top and sprinkle over some nutmeg.
  4. Half-fill a roasting tin with boiling water to make a bain marie. Carefully place the dish in the tin, making sure the water reaches about half to three-quarters up the sides of the dish.
  5. Transfer to the lower third of the oven and cook for 55–75 minutes, or until there is a skin on top and the centre is just set and no longer liquid. The custard should still wobble a little when gently jiggled, but there should be no violent wobble. Serve hot, warm or chilled.


  • Baked orange custard: Omit the bay leaf and nutmeg. Replace 2–3 tablespoons of the milk with Cointreau and add the finely grated zest of ½ orange. Leave to infuse for a few minutes before straining into the dish.

    Rosewater custard: Omit the bay leaf and nutmeg. Reduce the milk quantity by 2–3 tablespoons and add 2–3 tablespoons rosewater to the custard mixture. If you can find edible rose petals to buy (that have not been sprayed), sprinkle a few on the top of the custard before serving.

Individual baked egg custards

  • Baked custards can be made in individual ramekins. The quantity above will fill about 6 ramekins, depending on size. Instead of 1 large bay leaf, select 6 small bay leaves to place on the custards before cooking. Individual custards will generally take less time to cook, about 40–50 minutes.
Leiths School of food and wine
cookery course
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