Vanilla and Raspberry Baked Custards
Photography Aaron McLean.
These are delicious served just with extra raspberries or turn it into a show-stopper with the sharp snap of caramelized sugar on top.
INGREDIENTS
300ml cream
3 egg yolks
¼ cup caster sugar
1 teaspoon vanilla extract
½ teaspoon grated nutmeg
2 punnets fresh raspberries
4 x ½ cup ovenproof glasses or ramekins
METHOD
Preheat the oven to 150°C.
Heat the cream in a small saucepan until just below boiling point. Take off the heat.
Whisk the egg yolks, sugar, vanilla and nutmeg together in a heatproof bowl.
Slowly pour in the hot cream, whisking constantly to make a thin, smooth custard. Cool completely.
Place a small cloth in the base of a deep roasting dish and put the ramekins on top.
Hull one punnet of raspberries and divide between them. Pour over the cooled custard.
Add enough very hot tap water to the roasting dish so it comes halfway up the sides of the ramekins and bake for 30 minutes or until there is just a small wobble in the centre of the custard. Cool then chill for several hours. Serve topped with the remaining raspberries or brûlée as below. Makes 4
To brûlée: Sprinkle the top of each well-chilled custard with a layer of caster sugar. Use a mini blowtorch to melt the sugar until caramelized and golden-brown. Set aside to cool completely before serving.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.