A baked custard pot is astonishingly easy to make, whisk egg and sugar, heat milk, mix and bake. These are basically crème caramels without the caramel, highly adaptable and impressive. I do like a recipe with a favourable effort to glory ratio.
I used Whitworth’s dark brown soft sugar in my custard – it provided colour and a caramelised, toffee flavour which paired nicely with the toffee sauce.
Whitworths have a useful guide to all their sugars – their flavours and uses here.
A few tips for making baked custard:-
- You need to use a bain marie,I use a roasting tin. It makes life far far easier to stand this on a rack, it is easier to pick up and if you do slosh the water you will not slosh it onto your oven gloves and scald yourself.
- Do not worry they will set. They need to be quite firm but still wobbly when they come out of the oven. Give them a gentle, but firm poke and the surface should dent and then bounce back. If the surface breaks then bake for a little longer. Do not worry if you do poke your finger into it, you will invert it to serve so it will not show.
- If you are worried about them setting do a practise run so you know the consistency they need to be.
- Allow enough time to chill.
- Make a spare in case one breaks coming out – although I have never needed one.
I used a butter toffee dipping sauce from Atkins and Potts in my custards, it tastes just like the Gypsy tart we used to be served at primary school. Alternatives could be Speculoos / Biscoff spread or dulce de leche.
Recipe: Toffee Custard Crème Pots
500 ml milk (semi skimmed)
50 g dark brown soft sugar
6 heaped teaspoons toffee sauce
Preheat the oven to GM2/150 C
Divide up the sauce between 6 ramekin dishes.
Add the milk to a pan, gently bring to a simmer
Whisk the eggs and sugar together in a bowl then add slowly the hot milk whisking as you go.
Place the ramekins in a large roasting tin then add boiling water to come halfway up the outside of the ramekins.
Strain the egg mixture into the ramekins, pouring it through a tea strainer or sieve, pour gently so as not to disturb the layer of toffee sauce.
Bake in the oven for about 30 minutes until the custard feels just firm to the touch when the centre is pressed gently. Transfer to a wire rack to cool. Once cool, chill in the fridge for at least an hour.
To serve, run a knife around the edge of each ramekin to release. Place a plate on top then flip the plate and ramekin upside down, give a shake and the custard should dropout onto the plate.
This is a sponsored post for Whitworths #BakingSOS. Recipe is my own.