Best 2 Nigella Lawson Baked Egg Custard Recipes

Indulge in the velvety embrace of Nigella Lawson's Baked Egg Custard, a classic dessert that exudes both simplicity and elegance. This timeless recipe has been passed down through generations, captivating taste buds with its creamy, custard filling encased in a delicate, golden crust. With variations ranging from the traditional to the adventurous, Nigella's Baked Egg Custard offers a culinary journey that promises to delight every palate. From the classic Vanilla Baked Custard, infused with the essence of Madagascar vanilla beans, to the luscious Chocolate Baked Custard, boasting a rich and decadent cocoa flavor, these recipes cater to every sweet craving. For a zesty twist, the Lemon Baked Custard tantalizes with its bright citrus notes, while the Salted Caramel Baked Custard allures with its irresistible combination of sweet and savory. And for those seeking a touch of indulgence, the Crème Brûlée Baked Custard beckons with its caramelized sugar topping, adding a crispy layer of texture and flavor. Embark on this culinary adventure and discover the magic of Nigella Lawson's Baked Egg Custard, a dessert that promises to leave you spellbound with every bite.

Let's cook with our recipes!

HOMEMADE BAKED EGG CUSTARD

Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories World Cuisine Recipes European UK and Ireland English

Time 2h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

BAKED CUSTARD

Baked Custard image

This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.

Provided by Nigella Lawson

Categories easy, dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 1/2 cups whole milk
1 vanilla bean or 2 teaspoons vanilla extract
2 large eggs
3 large egg yolks
1/4 cup sugar
Freshly grated nutmeg

Steps:

Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Make sure your oven is preheated before baking the custard.
Use a water bath to prevent the custard from curdling.
Bake the custard until it is just set in the center. Overbaking will make it rubbery.
Let the custard cool completely before refrigerating it.
Serve the custard chilled or at room temperature.

Conclusion:

Nigella Lawson's baked egg custard is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy texture and rich flavor, it is a perfect way to end any meal. Follow the tips above to make sure your custard turns out perfect every time.