History Cookbook: Baked Egg Custard

Healthiness : (273 votes)

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

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

There are 3 comments for this recipe.
Add a comment

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

View all comments, or Add a comment