This baked egg custard is a comforting, gently spiced dessert with a smooth, creamy texture and a delicate hint of orange. Made with eggs, skimmed milk, vanilla and cinnamon, it is baked slowly in a water bath, then chilled and served with fresh mixed berries.
It is an easy make-ahead dessert for family meals, weekend lunches or whenever you fancy something simple and homemade.
Recipe Details
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 40–50 minutes
- Chilling time: At least 3 hours
- Total time: Approximately 4½ hours, including cooling and chilling
Ingredients
For the custard
- 4 large eggs
- 600ml skimmed milk
- 1 tsp vanilla extract
- 3 tbsp granulated sweetener suitable for baking, or to taste
- ½ tsp ground cinnamon, divided
- Finely grated zest of 1 orange
- A small pinch of ground nutmeg
To serve
- 200g mixed berries, such as raspberries, blueberries and strawberries
- 1–2 tbsp freshly squeezed orange juice, optional
- A little extra orange zest, optional
How to Make Baked Egg Custard
1. Prepare the oven and ramekins
Preheat the oven to 180°C/160°C fan/Gas 4.
Place four ovenproof ramekins, each with a capacity of approximately 200ml, in a deep roasting tin. Put the kettle on to boil.
2. Whisk the eggs
Crack the eggs into a large mixing bowl and whisk gently until combined. Avoid beating too much air into the mixture, as this can create bubbles on the surface of the custard.
3. Warm the milk
Pour the skimmed milk into a saucepan. Add the vanilla extract, granulated sweetener, half the cinnamon and most of the orange zest.
Warm over a low heat, stirring occasionally, until steaming but not boiling. Remove from the heat.
4. Combine the custard
Gradually pour the warm milk into the eggs, whisking continuously. Adding it slowly helps prevent the eggs from cooking too quickly.
Strain the mixture through a fine sieve into a pouring jug to remove any small lumps and create a smoother texture.
5. Fill the ramekins
Divide the custard mixture evenly between the four ramekins. Sprinkle each with a little nutmeg.
Carefully pour hot water into the roasting tin until it reaches approximately halfway up the sides of the ramekins. Take care not to splash water into the custard.
6. Bake gently
Transfer the roasting tin to the oven and bake for 40–50 minutes, checking from 35 minutes onwards. The custards are ready when the edges are set but the centres still have a gentle wobble.
The exact cooking time will depend on the size and depth of your ramekins. Avoid baking until completely firm, as the custard will continue to set as it cools.
7. Cool and chill
Carefully lift the ramekins out of the water bath and leave to cool. Once no longer warm, cover and refrigerate for at least 3 hours.
8. Serve with berries
If using the orange juice, gently toss it with the mixed berries just before serving.
Top each chilled custard with berries, the remaining cinnamon and a little reserved orange zest.
Tips for a Smooth Baked Egg Custard
- Use gentle heat. Warm the milk without boiling it, and add it gradually to the eggs.
- Strain the mixture. This removes any small pieces of cooked egg and gives the custard a finer texture.
- Do not skip the water bath. It provides gentler, more even heat and reduces the risk of a grainy texture.
- Look for a slight wobble. The centre should move gently when the ramekin is nudged, rather than appearing liquid.
- Allow enough chilling time. The custards become firmer as they cool.
Easy Flavour Variations
Vanilla and nutmeg: Leave out the orange zest and cinnamon for a more traditional baked egg custard.
Cardamom and orange: Replace the cinnamon with a small pinch of ground cardamom.
Summer berries: Serve with raspberries, strawberries or blueberries, depending on what is in season.
A little crunch: Sprinkle chopped toasted almonds over the custard just before serving, if preferred.
Can You Make Baked Egg Custard Ahead?
Yes. Prepare the custards the day before, allow them to cool and store them covered in the fridge. Keep the berries separate until serving so they stay fresh.
How to Store Baked Egg Custard
Cover the cooled custards and refrigerate promptly. Store at 5°C or below and enjoy within 2–3 days.
Keep any prepared fruit separately and add it just before serving. Freezing is not recommended, as thawing can spoil the smooth texture.
Frequently Asked Questions
Why has my baked egg custard turned watery?
Custard can become watery or grainy if it is cooked at too high a temperature or left in the oven for too long. A water bath and gentle baking help prevent this.
Can I use semi-skimmed milk?
Yes. Semi-skimmed milk can be used instead of skimmed milk and will produce a slightly richer custard.
Can I serve baked egg custard warm?
Yes. Although this orange and berry version is lovely chilled, you can also enjoy it slightly warm once the custard has set.
How do I know when the custard is cooked?
The edges should be set and the centre should wobble gently. It should not look runny when the ramekin is moved.
More Homemade Desserts to Try
If you enjoy homemade desserts, you might also like our Apple Betty for a comforting fruit pudding, or our Mini Egg Cheesecake for a more indulgent treat.
A Simple Make-Ahead Dessert
With its delicate orange flavour, warming spices and fresh berry topping, this baked egg custard is a lovely way to finish a family meal. Prepare it in advance and keep it chilled until you are ready to serve.
Explore More Recipes on MyNRecipes
For more affordable family meals and everyday cooking inspiration, explore our Budget Family Meals UK guide and Healthy High-Protein & Fibre-Rich Recipes collection.
Allergen note: Contains eggs and milk. Check the labels of your chosen sweetener and any additional toppings for other allergens.