Recipe for baked custard creams. Angels in the machine.

Baked custard creams

Baked Custard creams

This dish is simple and light, almost ethereal.

By happy accident Tim forgot to buy the caster sugar he needed, so he made the custard with brown sugar instead. The resulting flavour is like buttercotch. It’s like eating caramelised cumulus clouds, the custard melts in the mouth, and slips down in a flash.

This recipe makes 8 ramekins, depending on the size of your ramekins. You’ll find any spare ramekins of custard disappear mysteriously as if they never existed.


500ml full fat milk

500 ml double cream

150g brown demerara sugar

6 egg yolks

2 teaspoons of vanilla extract

How to make the baked custard creams

Pre-heat the oven to 180 C.

Mix the milk and cream together, and the vanilla extract.

Bring the milk and cream to just under boiling, stirring with a whisk to make sure it doesn’t catch on the bottom of the pan.

Mix the egg yolks with the sugar.

Pour some of the hot milk into the egg and sugar mixture, whisking constantly so that it doesn’t curdle, then pour back into the pan.

Pour through a fine sieve into ramekins.

Skim the bubbles off the top to prevent a crackled crust appearance to the top of the custards.

Make a bain-marie by finding a roasting pan big enough to contain your ramekins. Put the ramekins in and pour in boiling water up to 3/4 the height of the ramekins.

Bake for 20 minutes. Using a blow torch to burn the top of the custard adds an extra caramel flavour.


4 thoughts on “Recipe for baked custard creams. Angels in the machine.

  1. AH, I am not short of milk OR eggs OR home made vanilla, this I can and will make for sure. Though I don’t have a blow torch. Ah well, I am sure they will still be divine. What serendipity Tim and lovely images Linda. (is that Linda or Lynda,.. i can’t remember I hope I have that right one way or the other.. ) have a lovely day! celi

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