Baking Custards


English custards are baked in a large dish and served hot. Blend 3 egg yolks with 50 g sugar and 25 g each cornflour and plain flour. Add 500 ml milk and cook gently, stirring, until thickened, then pour into dish. In France, custards are baked in pretty little pots and served cold. The custard is the same as the English one, but made with 300 ml double cream and 200 ml milk, plus 2 egg yolks.


Grate nutmeg over top of custard in baking dish and bake in a warm bain marie at 170°C for 20-25 minutes. Serve the custard hot.


Bake individual pots of enriched custard in a cold bain marie at 170°C for 15-20 minutes. Cool, then chill before serving.


If the heat is too high when cooking a custard on top of the stove, it will separate and look curdled. To rescue it, remove the pan from the heat and beat with the spoon until blended. Another solution is to strain the custard through a fine sieve into a blender and work it until smooth. Reheat gently.