These easy to make custard pots are a variation on the classic creme caramel. They are super easy to make, using just three ingredients plus some flavouring. Unlike a traditional custard they use whole eggs so there is no waste (or excuse to make meringues).
Recipe: Easy Vanilla Custard Pots with Raspberry Coulis
For the Vanilla Custard pots
- a few drops of vegetable oil
- 40 g granulated sugar
- 380 ml semi-skimmed a2 milk
- 3 eggs
- ½ tsp vanilla essence
For the Raspberry Coulis
- 100 g raspberries – use frozen ones out of season
- 1 dsp icing sugar
- squeeze of lime juice
- For the baked vanilla custard
- Preheat the oven to 150C / GM2
- Pour the oil onto a piece of kitchen paper and lightly oil the inside of 4 x 150ml ramekins’
- Put the sugar and milk into a saucepan. Bring to a simmer
- Whilst the milk mixture is heating, crack the eggs into a bowl and whisk them using an electric whisk.
- Slowly add the hot milk to the eggs, whisking all the time.
- Put the ramekins in a large roasting tin, then pour the milk and egg mixture into the ramekins; you may need to strain it through a small sieve or tea strainer if there are any strands of egg.
- Pop the baking tray onto the oven shelf then fill the tin with boiling water so it come up half way up the outside of each ramekin.
- Bake in the oven for about 30 minutes until the baked custards feel firm to the touch when the centre is pressed gently, but still retain some wobble.
- Carefully lift the ramekins out of the water bath and stand on a wire rack to cool. Once cool, pop them into the fridge to chill for a few hours of overnight.
- For the raspberry coulis
- Place all the ingredients into a mini chopper, blender or food processor and whizz until smooth. Pass through a fine mesh sieve to remove the seeds.
- To serve
- Carefully run a knife around the edge of the custard to loosen, put a plate over the top, flip upside down and gently shake if needed to coax out of the ramekin.
- Serve with the raspberry coulis and some berries.
Milk contains different beta-casein proteins, the A1 and the A2, many people who believe they are intolerant to milk and dairy, or think that they are lactose intolerant might be reacting to the A1 protein found in milk, but be able to tolerate the A2 protein. a2 milk comes from cows who naturally only produce the A2 protein, so those with an A1 intolerance can safely enjoy milk.
a2 Milk contains lactose. Lactose is the sugar which is present in all milk, unless it is labelled ‘lactose free’. If you have been diagnosed with lactose intolerance by your doctor, a2 Milk will not resolve any digestion problems. If you have any questions about a2 milk and its suitability for you, you can contact them, via this page. Please also consult your GP for advice if you are concerned about food allergies or intolerances.
Recipe commissioned by a2 milk.