Egg Custard…


We just love egg custard, it is another dish my grandparents used to make me and my brothers when we were kids. I was the lucky one because I was the only one who liked it. WINNING AT LIFE! haha.

I always made egg custards while growing up and made them for my own children too but before Slimming World it used to be full of double cream. Now obviously I don’t use cream in this recipe anymore but I do find using whole milk is so much creamier that it doesn’t feel like you are even missing it.

You can use other milk but it will have more of a watery consistency and almost rubber like if you over cook it. I highly recommend using whole milk in this recipe but like I said you can substitute it for another if you wish, you may just need to adjust how much milk you use.


Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • A lot of our dishes are Pyrex, easy to clean and come in varying shapes and sizes.
  • We have this cute little nutmeg grater, it stores our fresh nutmeg inside so they are together. Love it.

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Egg Custard


Serves 2 – 1 HexA per person

  • 1 goose egg or 2 large chicken eggs plus 1 yolk
  • 400ml whole milk – 2 x HexA or 12 syns
  • 1 teaspoon vanilla extract
  • 1 tablespoon sweetener
  • Fresh nutmeg (or ground nutmeg if you can’t get fresh)
  1. Preheat oven 170Β°C fan.
  2. In a saucepan gently bring the milk and the vanilla to the boil.
  3. Meanwhile in a bowl whisk the goose egg (or the 2 chicken eggs and extra yolk) with the sweetener until well mixed.
  4. Once the milk has come to the boil pour into the egg and keep whisking to prevent scrambling the egg.
  5. Pour the egg mixture into an oven proof dish through a sieve to ensure its nice and smooth.
  6. Grate the fresh nutmeg over the top (or sprinkle ground nutmeg instead).
  7. Place the dish inside a deep oven tray and pour enough boiling water into the tray that it comes roughly half way up the dish (try not to splash any into the custard).
  8. Bake in the oven for 45 minutes or until set. It should still wobble and look like its starting to split from the sides.
  9. Allow to cool before eating.
  10. We prefer putting ours in the fridge once cool enough and enjoying chilled with some fresh fruit.