Amelia Grace There are puddings that try to impress, and there are puddings that simply comfort. A baked egg custard is firmly in the second camp.
It is a pale, wobbly, delicately set custard, scented with vanilla and finished with freshly grated nutmeg, and it tastes like being looked after.
It uses only four ingredients, and it is one of the most economical puddings you can make. But it is also easy to get wrong, because eggs are fussy about heat.
A custard that is baked too hot turns grainy and weeps watery liquid. Baked gently, it is silky from top to bottom.
Why a Water Bath and a Low Oven Are Essential
Egg proteins set at a surprisingly low temperature, and they punish you if you go much beyond it.
When a custard is heated gently, the proteins in the eggs unwind and join up slowly into a soft, even gel. If the heat is too fierce, they tighten up too fast and squeeze out the liquid, which is why an overbaked custard looks curdled and sits in a little puddle.
Standing the dish in a roasting tin of hot water softens the heat reaching the custard, keeping the temperature around the boiling point of water at most and cooking it evenly from the edges to the centre.
Ingredients for Delia Smith Egg Custard
- 500ml whole milk
- 4 large eggs
- 50g caster sugar
- 1 tsp vanilla extract
- Freshly grated nutmeg
- A little butter, for greasing
How to Make Delia Smith Egg Custard — Step by Step
Step 1 — Prepare the Oven and Dish
Preheat your oven to 150°C (130°C fan / Gas 2). Lightly butter a 1-litre ovenproof dish and stand it in a deep roasting tin. Boil a kettle of water.
Step 2 — Warm the Milk
Heat the milk in a saucepan until just warm, like bath water. It should not be hot, simmering or steaming.
Step 3 — Whisk the Eggs and Sugar
Whisk the eggs, sugar and vanilla together in a large bowl just until combined. Avoid whisking too hard, as you do not want a lot of foam.
Step 4 — Combine
Slowly pour the warm milk into the eggs, whisking gently as you go.
Step 5 — Strain
Pour the mixture through a fine sieve into the buttered dish. This catches any bits of cooked egg and gives you a perfectly smooth custard. Skim off any bubbles from the surface.
Step 6 — Add the Nutmeg
Grate a generous layer of fresh nutmeg over the top.
Step 7 — Set Up the Water Bath
Pour boiling water into the roasting tin until it comes halfway up the sides of the dish.
Step 8 — Bake
Bake for 40 to 45 minutes, until the custard is set round the edges but still has a gentle wobble in the middle, like a barely set jelly.
Step 9 — Cool
Take the dish out of the water and leave it to cool. Serve warm, or chill for at least 2 hours.
My Top Tips for the Best Delia Smith Egg Custard
Use warm milk, not hot. Hot milk can scramble the eggs as you pour it in.
Do not over-whisk. A lot of foam gives you a bubbly, uneven top.
Always strain. It is a 20-second step that gives you a smooth, silky result.
Use the water bath. It protects the custard from the direct heat of the oven.
Take it out while it still wobbles in the middle. It keeps setting as it cools, and it will be too firm if you wait for it to be solid in the oven.
Grate the nutmeg fresh. Ready-ground nutmeg has far less fragrance.
Serving Suggestions
Serve warm with stewed rhubarb or apples, or cold with a spoonful of raspberry jam. It is also lovely with a few poached plums or a slice of fruitcake alongside.
How to Store Delia Smith Egg Custard
In the fridge: Store covered for up to 3 days.
At room temperature: Not suitable. It contains eggs and milk, and should be chilled promptly once cool.
In the freezer: Not recommended, as the custard becomes watery and grainy once thawed.
Delia Smith Egg Custard Recipe
Ingredients
Method
- Preheat oven to 150°C (130°C fan / Gas 2). Butter the dish and stand it in a roasting tin.
- Warm the milk until just warm.
- Whisk the eggs, sugar and vanilla gently.
- Slowly whisk in the warm milk.
- Strain into the dish and skim off any bubbles.
- Grate nutmeg over the top.
- Pour boiling water into the tin to come halfway up the dish.
- Bake for 40–45 minutes until set with a slight wobble.
- Cool, and serve warm or chilled.
Notes
Frequently Asked Questions About Delia Smith Egg Custard
Why has my custard curdled or gone watery?
It was baked too hot or for too long. Use a low oven and a water bath, and take it out while there is still a wobble in the middle.
How do I know when it is done?
Gently shake the dish. The edges should be firm, and the centre should wobble slightly. A knife inserted near the middle should come out almost clean.
What is the difference between this and a crème brûlée?
Crème brûlée is made with cream and egg yolks and is much richer, with a caramelised sugar topping. This is a lighter custard made with milk and whole eggs.
Can I make individual custards?
Yes. Divide the mixture between 4 to 6 ramekins and bake them for 25 to 30 minutes in the water bath.
