Baked Egg Custard


Use a coffee mug to measure

3/4 of a mug of sugar for the caramel

3/4 of a mug of sugar for the custard

1 dessertspoonful of vanilla essence

8 eggs, beaten

5 mugs of full cream milk


Pre-heat the oven to 190 degrees centigrade.  Gas mark 5.

Melt the first mug of sugar in a pan until caramelised into a golden coloured liquid.  Pour the caramel into a large pyrex bowl.

Beat the eggs with the second mug of sugar.  Add the vanilla essence and the milk, then whisk until thoroughly blended.

Pour the custard onto the caramel.  Place the pyrex bowl inside a much larger ovenproof pan and add hot water to the pan up to 3/4 of the side of the custard.  Cook for 1 hour.  Carefully remove it from the pan, be careful as everything will be very hot.  Leave it to rest until it cools and then place in the fridge for 4 hours to set.


To serve, place a deep dish over the pyrex bowl and invert if you are feeling brave.  Otherwise it can just be served from the pyrex bowl as it is.



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