Baked Custard
I love dessert wine and this pudding is a great, simple excuse to open a bottle.
- 2 whole eggs
- 4 egg yolks
- 75g caster sugar [optionally vanilla sugar]
- 350ml whipping cream
- 200ml dessert wine
- 1 vanilla pod [if not using vanilla sugar]
Heat your oven to 150C.
If using a vanilla pod, place it in a pan with the cream and heat, but don’t boil. Remove from the heat and leave to infuse. Then remove the pod from the cream.
Similarly, warm the wine in a pan.
Beat the whole eggs, yolk and sugar together in a bowl until blended. Slowly add the wine then the cream, whisking lightly as you go.
Pour the mixture into a bowl. Place the bowl in a baking tray that is deep enough to allow you to fill it with recently boiled water to a level halfway up the mixture in the bowl. Cover loosely with grease-proof paper or similar.
Place all into the oven for around a hour to cook. Cook to your delight – warm and wobbly.
Serve with dried or poached fruit.
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Tags: custard, dessert wine, pudding
