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Delia Smith Egg Custard Recipe

Delia Smith Egg Custard Recipe

Delia Smith’s baked egg custard is silky, delicate and finished with fresh nutmeg. Just four ingredients, a water bath, and one trick to stop it curdling.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 People
Course: Dessert
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 500 ml whole milk
  • 4 large eggs
  • 50 g caster sugar
  • 1 tsp vanilla extract
  • Freshly grated nutmeg
  • A little butter for greasing

Method
 

  1. Preheat oven to 150°C (130°C fan / Gas 2). Butter the dish and stand it in a roasting tin.
  2. Warm the milk until just warm.
  3. Whisk the eggs, sugar and vanilla gently.
  4. Slowly whisk in the warm milk.
  5. Strain into the dish and skim off any bubbles.
  6. Grate nutmeg over the top.
  7. Pour boiling water into the tin to come halfway up the dish.
  8. Bake for 40–45 minutes until set with a slight wobble.
  9. Cool, and serve warm or chilled.

Notes

Use warm, not hot, milk to avoid scrambling the eggs.
Strain the custard for a smooth, silky texture.
A water bath and low oven prevent curdling.
Take it out while the centre still wobbles.
Not suitable for freezing.