Vanilla and Raspberry Baked Custards
Photography by Aaron McLean.
These are delicious served just with extra raspberries or turn it into a show-stopper with the sharp snap of caramelized sugar on top.
INGREDIENTS
300ml cream
3 egg yolks
¼ cup caster sugar
1 teaspoon vanilla extract
½ teaspoon grated nutmeg
2 punnets fresh raspberries
4 x ½ cup ovenproof glasses or ramekins
METHOD
Preheat the oven to 150°C.
Heat the cream in a small saucepan until just below boiling point. Take off the heat.
Whisk the egg yolks, sugar, vanilla and nutmeg together in a heatproof bowl.
Slowly pour in the hot cream, whisking constantly to make a thin, smooth custard. Cool completely.
Place a small cloth in the base of a deep roasting dish and put the ramekins on top.
Hull one punnet of raspberries and divide between them. Pour over the cooled custard.
Add enough very hot tap water to the roasting dish so it comes halfway up the sides of the ramekins and bake for 30 minutes or until there is just a small wobble in the centre of the custard. Cool then chill for several hours. Serve topped with the remaining raspberries or brûlée as below. Makes 4
To brûlée: Sprinkle the top of each well-chilled custard with a layer of caster sugar. Use a mini blowtorch to melt the sugar until caramelized and golden-brown. Set aside to cool completely before serving.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!