Dessert for Mothers day lunch last weekend was courtesy of Hugh Fearnley-Whittingstall, a pear pudding cake but instead of serving with the usual cream or ice-cream, I decided to make a baked custard.
A favourite of my dad's and something I hadn't made in a long time.
Dead easy to cook and not too heavy which is just what we needed
after the roast hogget lunch.
For the baked custard
6 free range egg yokes
75g caster sugar
800ml double cream (eek! How much?! Still, it was Mothers day)
2 tspn vanilla extract
Separate the egg yokes from the white into a mixing bowl.
Mix in the sugar and vanilla extract.
Warm the cream to just below a simmer and gradually whisk into the egg mix
Pour into a warm baking dish and then place into the oven in a bain marie.
Bake for 30 mins at 160 degrees or until it has a jelly like wobble to it.
I didn't but you could add a crunch to the baked custard by giving it a brulee top
Serve it on its own or with a pudding of your choice as we did.
Use apples or peaches in the pudding cake as an alternative if your not a fan of pears
Wow! That baked custard looks delicious. What a great alternative to the pouring version that normally get served with cakes :)
ReplyDeleteHi sorry i somehow missed your post.
ReplyDeleteWe love baked custard in our house, hot or cold. Great with stewed fruits or just on its own.
Thanks for looking at the blog.