Vanilla and Raspberry Baked Custards

, from Issue #58. September, 2015
Photography by Aaron McLean.
Vanilla and Raspberry Baked Custards

These are delicious served just with extra raspberries or turn it into a show-stopper with the sharp snap of caramelized sugar on top.


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




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.