Baked Vanilla Custard with Nutmeg
Baked Vanilla Custard with Nutmeg, with measured ingredients and a clear cooking method. Serve with Milk Stout for a relaxed ProjectBeer table.
dessert · Serves 6
Baked Vanilla Custard with Nutmeg
Bring baked vanilla custard with nutmeg to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Milk Stout when the food is ready.
Ingredients
Serves 6
500 ml whole milk
150 ml double cream
3 eggs
2 egg yolks
75 g caster sugar
1 tsp vanilla
1/4 tsp grated nutmeg
Instructions
Heat oven to 160°C, 140°C fan. Warm milk and cream until steaming but not boiling.
Whisk eggs, yolks, sugar and vanilla, gradually whisk in hot milk and strain into a 1 litre ovenproof dish.
Sprinkle with nutmeg, stand in a roasting tin and pour hot water into tin to halfway up the dish.
Bake for 45–55 minutes until just set with a gentle wobble. Lift out carefully, cool for 30 minutes and serve warm or chill once cooled.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Milk Stout. A smooth, gently sweet milk stout complements vanilla custard and nutmeg. Avoid a very bitter roast profile with this delicate dessert. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.