Baked Brown Sugar Custard

Make this rich, silky baked custard this weekend. Thank me later. 


Baked  brown sugar custard with dates

10 fresh dates, pitted and cut in half - See Note

1 vanilla bean, split lengthways & seeds scraped

 500 ml (17 fl oz/2 cups) pouring (whipping) cream

375 ml (13 fl oz/11/2 cups) milk

10 large egg yolks

140 g (5 oz/3/4 cup) soft brown sugar

fresh nutmeg, for grating

serves 6

Preheat the oven to 160°C (315°F/Gas 2–3). Grease an 8 cm (31/2 inch) deep, 1.5–2 litre (52–70 fl oz/6–8-cup capacity), non-metallic baking dish. Evenly distribute the date halves around the bottom of the dish — it should be a neat fit.

Put the vanilla bean and seeds in a saucepan with the cream and milk over medium heat and slowly bring just to the boil. Remove from the heat, then cover and allow to infuse for 15 minutes.

Meanwhile, whisk the egg yolks and sugar together until smooth. Strain the infused milk mixture and gradually whisk it into the egg yolks until smooth. Carefully pour the mixture over the dates, trying not to disturb them. Finely grate enough nutmeg over the custard to lightly cover the surface.

Place the baking dish in a large roasting tin, then pour in enough warm water to come halfway up the side of the baking dish. Bake for 11/2 hours, or until the custard is dry and golden on top but still a little wobbly.

Remove the baking dish from the oven, but leave it in the water bath for 10 minutes. Carefully lift the baking dish from the water bath and allow the custard to rest for a further 10 minutes, before serving on its own or with some lightly whipped cream.

NOTE: You can omit the dates - or use Prunes, fresh figs, rum soaked raisins or similar.


Recipe Copyright  - Jane Lawson from her cookbook 'Grub - Favourite Food Memories'
published by Murdoch Books
Photo by Steve Brown http://www.stevebrownphotography.com/