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Baked vanilla custard a la Lizzy

30/6/2014

 
Baked vanilla custard by Liz Posmyk Good Things
'Speaking as someone who didn't go through the UK school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.'   - Yotam Ottolenghi on the rules of making custard

Oh Yotam, I am hearing you! Custard is a favourite of mine too and perhaps that's because it was never shoved down my throat either. When I was small, my mother would indulge me with custard - both the baked and the pouring variety. Occasionally, on outings, we would call in to a bakery in the city and sit down and eat an egg custard tart together too. Custard tarts are one of my Peter's favourite treats and I've promised to bake one for him very soon, but for the moment (until I'm back on both feet at least), my baked custard will have to do. I for one could quite happily eat this until the cows come home, not that we have any cows, mind. Pity.

'I like this better than the watery one you make,' Peter noted when I made it earlier in the week. 'Which 'watery' one,' I replied. 'Do you mean junket,' I asked. 'Yes, I like this much better than junket,' he reaffirmed. 'Well junket is completely different to custard and secondly it's very low in fat, so I do like it a lot. But yes, I agree, this custard is totally yum too,' I added with a smile. 

BAKED VANILLA CUSTARD A LA LIZZY
6 fresh free range eggs, at room temperature
1/2 cup vanilla infused caster sugar*
4 cups milk*
2 vanilla beans, scraped or 4g ground vanilla bean powder*
freshly grated nutmeg

Preheat your oven to 180 degrees C. Break the eggs into a deep Pryex bowl and add the sugar, mix very gently with a balloon whisk until just combined (if you beat the mixture, you'll have air bubbles in your custard). Now combine the milk and the vanilla and heat gently, either in a saucepan on the stove top, or in the microwave. Take care not to allow the milk to boil, you're just warming it a little and allowing the beautiful vanilla flavour to infuse through it. 

Pour the warmed milk over the eggs and sugar and stir with a wooden spoon or fork. Pour the custard mixture into a deep six-cup ovenproof dish. Place the dish into a deep baking dish and pour hot (not boiling) water into the base of the baking dish to form a bain-marie. Next, place the dish with the custard into the baking dish. Make sure the water comes up to halfway point on your custard dish. 

Sprinkle freshly grated nutmeg evenly over the top of the custard and carefully transfer the tray to the oven. Bake for approximately 40 minutes or less, until a knife inserted into the custard comes out clean. Serve spooned into dessert bowls with poached fruit, or eat the custard as is. Refrigerate any leftovers and serve the following day. This quantity will serve six.

* Notes: I use unrefined golden caster sugar and Heilala Vanilla ground vanilla bean powder. Full cream milk is best, but I use low fat A2. For a little extra decadence, replace 1/2 cup of the milk with some cream. 

Please respect my literary work and do not copy. Kindly ask permission before re-blogging and provide full acknowledgement to Bizzy Lizzy's Good Things with a visible link back to my original blog post. 
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Fresh...

Fresh free range eggs by Liz Posmyk Good Things

Warm...

Vanilla infused milk in Pyrex jug by Liz Posmyk

Combine...

Custard in pyrex bowl by Liz Posmyk

Grate...

Nutmegs on ceramic grater by Liz Posmyk Good Things

Bake...

Baked vanilla custard collage by Liz Posmyk

Totally yum...

Baked vanilla custard - the ultimate! By Liz Posmyk Good Things
Disclaimer: sincere thanks to the folks at World Kitchen for sending me a CorningWare etch square baker to play with, as well as the large Pyrex mixing bowl, both pictured here. These items will be treasured and well used in my kitchen.

Tell me dear readers, do you like baked custard, or do you prefer junket? What's your ultimate comfort dessert in winter? And have you ever lobbed a custard pie at anyone?
Rosa link
30/6/2014 12:48:42 am

This is something I love. Your baked custard looks extremely tempting.

Cheers,

Rosa

Lizzy
30/6/2014 02:17:38 pm

Rosa, thank you very much, me too!

Jennifer Milk and Honey link
30/6/2014 01:23:29 am

I adore custard too Liz. Eggs, cream, vanilla and nutmeg... what's not to love?

PS: Love the baking dish in retro green.

Lizzy
30/6/2014 02:17:59 pm

Thanks Jennifer, it's the CorningWare etch... rather striking! And so functional!

Susan link
30/6/2014 01:30:08 am

Lovely!

Lizzy
30/6/2014 02:18:09 pm

Thanks Susan. Delicious too!

Glamorous Glutton link
30/6/2014 09:48:28 am

Now that's comfort food. I did have British school custard forced on me and loathed it for years. But I have discovered that there is real custard and school custard. Very, very different things. This looks wonderful and Mr Glam would love it. GG

Lizzy
30/6/2014 02:18:36 pm

Hi Amanda... so true... though I have never really tasted school custard. Enjoy xo

Francesca link
30/6/2014 02:28:28 pm

You have made this custard look so simple and delectable- I am keen to try it on my return.

Lizzy
30/6/2014 08:08:18 pm

Francesca, thank you... trust you are enjoying your trip!

Glenda link
30/6/2014 04:11:44 pm

Liz, Custard tarts are my absolute favourite thing. I buy them when I can't resist and they always disappoint. I doubt there is any egg in the commercial ones anymore. Your bakes custard looks fab.

Lizzy
30/6/2014 08:08:43 pm

Glenda, that's so true, and I'm with you... thanks for your kind words.

Maureen link
30/6/2014 06:39:30 pm

I love baked custard. What a treat this would be!

Lizzy
30/6/2014 08:08:59 pm

Oh me too, Maureen and it really IS! : )

ela@GrayApron link
30/6/2014 06:49:06 pm

Men...baked, so good. Custard is one of the best things there is, surprises me every time how good it is...

ela h.

Lizzy
30/6/2014 08:09:15 pm

I love those kinds of surprises Ela : )

e / dig in hiobart link
30/6/2014 07:29:42 pm

i love peter's comment on the 'watery' one. sounds like the kind of compliment my dad would give :-)
i love baked custard - but NEVER make it - it's one of those 'mum dishes' to me. that really needs to be changed, doesn;t it?

Lizzy
30/6/2014 08:09:37 pm

Hi Elizabeth, that made me smile... yes, you do need to try this.

InTolerant Chef link
30/6/2014 08:05:22 pm

This does look yummy Lizzy! My Nan would make baked custard, but she would aways cook it too high and it would split, so I never really liked it :( Your recipe looks much nicer and might just make me change my mind! x

Lizzy
30/6/2014 08:09:57 pm

Hi Becca, this one is a goodie... a keeper. Enjoy xo

kellie@foodtoglow link
30/6/2014 08:34:50 pm

What lovely proper custard! My husband would also like this in tart form too. Men. Can't leave well enough alone :-) I hope you are mending well and no too housebound.

Lizzy
1/7/2014 11:19:16 pm

Thanks Kellie and I know exactly what you mean! Yes, I am at this stage, but good news is that today my foot is not hurting! Little by little....

Elizabeth link
30/6/2014 08:35:34 pm

I'd forgotten about baked custard. My son adores stove top custard so I'll have to make this for him.

Lizzy
1/7/2014 11:19:33 pm

Hi Elizabeth, oh yes, do : )

MandyTheCompleteBook link
30/6/2014 09:00:09 pm

Absolutely scrumity!
:-) Mandy xo

Lizzy
1/7/2014 11:19:46 pm

Absolutely Mandy! xo

The Food Sage link
1/7/2014 12:01:08 am

Ahh - egg custard tarts are a favourite of my mother and I, too! Love anything custard. Lovely post, Lizzy!

Lizzy
1/7/2014 11:20:08 pm

Thank you Rachel! : )

John @ Kitchen Riffs link
1/7/2014 03:29:35 am

Totally yum indeed! I have no bad childhood custard associations, so I love the stuff. This looks great. And it's not watery! :-)

Lizzy
1/7/2014 11:20:24 pm

LOL, John. : )

David Scott Allen link
4/7/2014 02:26:44 am

Liz - I love custard of any kind - baked, poured, panna cotta, etc. This is the ultimate "need my mommy" comfort food.

Lizzy
19/7/2014 12:39:27 pm

So true, David.

Manu link
9/7/2014 12:39:19 pm

This sounds amazing Lizzy!!! I love custard!

Lizzy
19/7/2014 12:39:39 pm

Oh Manu, so do I :)


Comments are closed.

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