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History Cookbook: Baked Egg Custard

This recipe is in categories Romano-British, Baking, Desserts, Vegetarian
About this recipe
Healthiness : (332 votes)
Difficulty:  2 out of 5 difficulty
Comments: Use oven gloves to put the dish into the oven and to take it out.
Preparation Time: 5-10 minutes
Cooking Time: 25-30 minutes
Number of servings: 4
Serving suggestions: Serve with fresh seasonal fruit
This is a vegetarian recipe

This Roman dish was served at the end of a meal. It could be served hot and was usually sprinkled with spice. Pepper was particularly popular with this dish but you may prefer nutmeg.

It could also be cooled until it set, then turned out and served in firm chunks.

  • 1 tbs (40g) honey
  • 1/2 pint (300 ml) milk
  • 3 eggs
  • a pinch nutmeg
  • a pinch pepper (optional)
  • Mixing bowl
  • Whisk
  • Ovenproof bowl
  • Weighing scales
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Mix the honey, eggs and milk
  2. Whisk a little to combine
  3. Pour into an ovenproof bowl
  4. Bake at Gas 2, 150C, 300F for 25-30 minutes
  5. Remove and allow to cool a little
  6. Sprinkle the top with grated or ground nutmeg and serve. You could also sprinkle a little pepper over it, as Romans were very fond of pepper, even on puddings
Baked Egg Custard - print view  Baked Egg Custard - print view

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Name: Gemmabella 4th August 2015
Hey! I have indeed learnt something this evening. I did not know that Baked Custard dated back to Roman settlement in England. Thankyou for that. Just proves, good, nourishing, economical and tasty recipes simply never die. I am enjoying your website. Well done!
Name: Karenrose 27th November 2013
Such an awesome recipe. Totally gonna use it:)
Name: Lucy 28th July 2011
lovley took a bit longer though since i take a while to cook things
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