Baked custard

Paul Bloxham's delectable cinnamon-scented caramel custard is decorated with fruit, nuts, cream, cocoa and sparklers for a spectacular effect!
By Paul Bloxham
Baked custard
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 175 g caster sugar
  • 500 ml milk
  • 1 tsp ground cinnamon
  • strip of lemon peel
  • 1 tsp vanilla extract
  • 3 eggs
  • 3 egg yolks

For the decoration

  • 1 small pineapple
  • 2 peaches
  • 250 g strawberries
  • 150 g blueberries
  • 1 banana
  • 250 g cherries
  • 50 g blanched flaked almonds
  • ice cream, any flavour
  • 500 ml whipped cream
  • cocoa powder, for dusting
  • 4 mini sparklers

Method

1. Preheat the oven to 170C/gas 3

2. Melt 100g of the sugar in a small pan until dissolved.

3. Bring to the boil and cook without stirring until it turns a golden caramel colour.

4. Pour into a 600ml baking dish or 4 individual baking dishes.

5. Heat the milk with the cinnamon, lemon peel and vanilla to boiling point. Remove from the heat.

6. Whisk the remaining 75g sugar with the eggs and yolks until pale and pour over the hot milk, whisking constantly.

7. Pour the mixture through a sieve into the caramel-coated moulds.

8. Place the moulds in a bain-marie, or roasting tin filled with enough hot water to reach halfway up the sides of the moulds.

9. Cook in the oven for 40 minutes until the custards have set.

10. Remove from the bain-marie and leave to cool before turning them out onto a serving platter.

11. Decorate with the fruits, ice cream, whipped cream, cocoa, almonds and sparklers.

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