Baked Vanilla Custards

1:48 am on 14 March 2009

(Makes 6 portions)


450ml cream
¼ vanilla pod (scraped)
90g sugar
5 egg yolks


Scald cream and vanilla.

Whisk yolks and sugar.

Pour hot cream over yolks while whisking.

Pass and skim.

Pour into moulds.

Bake in a covered water bath at 140c for 35-40 minutes.

From Jesse Mulligan, 1–4pm

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