DISH RESEARCH · Dish
egg custard
Also known as: Desserts, egg custard, baked, prepared-from-recipe
British crustless baked milk-and-egg custard flavoured with vanilla and nutmeg.
About egg custard
Baked egg custard is a simple British dessert in which sweetened milk and eggs set gently without a pastry shell or caramel layer. This profile follows a vanilla custard finished with freshly grated nutmeg.
Milk and egg give a mellow creamy flavour, while caster sugar adds restrained sweetness. Vanilla rounds the dairy notes and nutmeg supplies a warm, fragrant finish.
The custard is pale cream with a fine speckling of nutmeg across its smooth top. Its interior is softly set, delicate and lightly trembling rather than firm, layered or pastry-bound.
Allergens in this recipe
Contains: Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in egg custard
British Baked Egg Custard with Nutmeg.
- Semi-skimmed milkCustard liquid and dairy body
- EggsSet custard structure
- Caster sugarSweetness
- Vanilla extractVanilla aroma
- Freshly grated nutmegWarm aromatic topping
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Semi-skimmed milk:
- Eggs:
- Caster sugar:
- Vanilla extract: . The source does not name a brand or provide the extract's complete carrier formula.
- Freshly grated nutmeg:
Origins & food traditions
The British Heart Foundation supplies the complete crustless baked egg-custard recipe selected here, setting milk, eggs, sugar and vanilla gently in a water bath beneath grated nutmeg. The reference article independently defines custard as a milk-or-cream preparation thickened with egg and documents baked custards as a distinct form.
Countries
- United Kingdom
Cuisines & regions
- British Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.