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Baked Custard
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Dessert (1081) Pudding (131) Caramel (60) Custard (36) Pistachios (14) Baked Custard (1) Brittle (1)
Custard is usually poured over puddings, but it is so delicious that it is no wonder that someone decided to make custard a pudding in its own right. Different forms of baked custards have been around since the Middle Ages, and you can liven this one up with some decorative nut brittle.
Preparation Time: 55 minutes
Cooking Time: 35 minutes
Makes: 4 servings
6 eggs
500g creme fraiche
75g granulated sugar
35g pistachio nuts
1 tbsp Truvia sweetener (or 50g caster sugar)
1 tbsp vanilla extract
50ml cold water
Hot water
Method
Heat the creme fraiche in a saucepan with vanilla extract until combined, and then allow to cool.
Separate the eggs and beat the yolks with sweetener/caster sugar.
Gradually stir in the cream mixture.
Pre-heat the oven to 150༠C/130 ༠C fan/250 ༠F/ ½ Gas.
Divide the mixture between four ramekins, and place them in a baking tray.
Pour hot water ¾ of the way up the baking tray and then bake in the oven for 35 minutes.
Allow the baked custard to cool and then put in the fridge to chill.
Blitz the pistachio nuts into rough pieces in a food processor.
Dissolve the granulated sugar in a heavy based saucepan with 50ml cold water.
Bring to the boil and allow to caramelise into a golden straw colour.
Pour the caramel onto baking parchment and scatter the pistachios on top.
All the caramel to set and then smash it into shards.
Place the shards on top of the baked custards to decorate.
Categories
#Custard
#Baked Custard
#Dessert
#Pistachios
#Caramel
#Brittle
#Pudding
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