Baked Vanilla Custard

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Your classic baked vanilla custard

  • 1 3/4 cups milk
  • 1 vanilla pod split lengthways and seeds scraped or 1 tsp vanilla paste
  • 1 whole egg
  • 4 egg yolks
  • 1/2 cup sugar
  1. Preheat oven to 120 degrees C. In a saucepan bring the milk and the vanilla to just under boiling, set aside for 10 minutes to cool and for the vanilla to infuse.
  2. Place the eggs, yolks and sugar in a bowl and beat to combine, strain the hot milk over the egg mixture and stir to combine. Return to the saucepan and simmer very gently for 10 minutes, stirring continuously until the mixture is thick enough to coat the back of a spoon.
  3. Poor the mix into four 180ml capacity ramekins, place the ramekins into an oven tray and fill tray halfway up the sides of the ramekins with hot water. Carefully transfer into oven and bake for 30 minutes or until the custards are set. Remove ramekins from water bath and cool for at least and hour, then refrigerate until ready to serve.
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