Easy

Classic egg custard

Total time5 h 45 min Preparation and possible waiting 4 h 45 min · Cooking 1 h

Preparation and possible waiting: 4 h 45 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Silky homemade egg custard gently cooked in a bain-marie.

Jump to steps

4 h 45 minpreparation and possible waiting

1 hcooking

4servings

1.277 kcalwhole recipe

319 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 5 h 45 min Preparation and possible waiting 4 h 45 min · Cooking 1 h

Preparation and possible waiting: 4 h 45 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert More than 2 hours Spanish

Allergens

View full classification 21 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Dessert

Meal

Dessert

Preparation

BakingBoiling

Appliances

OvenSaucepan

Cuisine

SpanishTraditional

Season

All year round

Occasion

For the whole familyMake ahead

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Dessert

Meal

Dessert

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 240 g
Milk 500 ml
Sugar 100 g for the custard and 60 g for caramel 160 g
Water 45 ml

0 selected ingredients

Let’s get cooking

Method

Cook 60 g sugar with the water without stirring until caramelised, then carefully pour into an approximately 1 litre mould; hot caramel can burn.
Mix the egg with the remaining 100 g sugar, add the milk and strain into the mould.
Preheat the oven to 160°C. Cover the mould and place in a roasting dish with hot water reaching halfway up its sides. Bake for about 60 minutes until set with a slight central wobble and the centre reaches 71°C.
Remove from the water bath, cool for about 30 minutes and refrigerate for at least 4 hours and turn out.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.