History Cookbook: Baked Egg Custard
About this recipe
Healthiness : (332 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

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.
Ingredients
- 1 tbs (40g) honey
- 1/2 pint (300 ml) milk
- 3 eggs
- a pinch nutmeg
- a pinch pepper (optional)
Equipment
- Mixing bowl
- Whisk
- Ovenproof bowl
- Weighing scales
Making and cooking it

- Mix the honey, eggs and milk
- Whisk a little to combine
- Pour into an ovenproof bowl
- Bake at Gas 2, 150C, 300F for 25-30 minutes
- Remove and allow to cool a little
- 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

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Comments
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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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