Baked custard with blueberry compote

Baked custard with blueberry compote

By
From
Dinner Like A Boss
Serves
6 people
Prep
10 mins
Cooking time
20 mins
Photographer
Benito Martin

This is an old-time favourite loved by old and young alike. A custard is a great way to get calcium into kids who don’t particularly like milk. The blueberry compote makes for a delicious addition.

Ingredients

Quantity Ingredient
4 eggs
2 egg yolks
1 teaspoon vanilla extract
or vanilla bean paste
200ml milk
300ml pouring cream
70g caster sugar

Blueberry compote

Quantity Ingredient
125g blueberries
1 tablespoon caster sugar

Method

  1. Preheat the oven to 150°C/140°C fan-forced. Lightly grease a 1 litre capacity ovenproof dish that is about 5 cm deep. Sit the dish inside a large roasting tin (it needs to be a fair bit bigger than the dish, so there is sufficient room around the dish to remove it once baked, because it will be very hot). Bring a kettle of water to the boil.
  2. Put the milk, cream and sugar in a medium saucepan and heat to just below boiling point, stirring to dissolve the sugar.
  3. While the milk is heating, put the eggs, egg yolks and vanilla in a large bowl and whisk gently to combine.
  4. Slowly pour the milk mixture over the egg mixture and stir gently to combine, then pour the mixture through a sieve directly into the baking dish. Reboil the kettle and pour the boiling water into the roasting tin around the baking dish, to come about halfway up the sides of the dish.
  5. Bake for 15–18 minutes, or until the custard is just set – it should still have a bit of a wobble in the middle, as it will continue cooking once out of the oven. Carefully remove the baking dish from the water bath once out of the oven (using a couple of spatulas is one of the easiest ways).
  6. Prepare the compote while the custard is cooking. Put the blueberries, sugar and 1 tablespoon of water in a small saucepan over a medium heat and cook for 4–5 minutes, stirring occasionally, until the sugar dissolves. Squash a few of the blueberries while they are cooking to release their juices. Remove the pan from the heat.
  7. Leave the custard to sit for 5 minutes, then serve each portion with a spoonful of the blueberry compote. The custard and compote can be served hot or at room temperature.
Tags:
Family food
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