This traditional egg custard is a beautifully simple British dessert with a silky-smooth texture and a delicate nutmeg topping. Made with just a handful of ingredients, it delivers a rich, creamy flavour that feels both comforting and elegant. It is an easy recipe, perfect for beginners who want reliable results. From start to finish, it takes around 50 minutes, making it ideal for a quick homemade treat.
Ingredients
For the Custard
- 4 large eggs
- 500ml whole milk
- 50g caster sugar
- 1 tsp vanilla extract
- Freshly grated nutmeg, for topping
For the Dish
- Butter, for greasing
How to Make Delia Smith Egg Custard
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a deep roasting tin in the oven and boil a kettle ready for a water bath.
- Warm the milk: Pour the milk into a saucepan and gently heat until just below boiling point. Do not let it boil.
- Mix the eggs and sugar: In a bowl, whisk together the eggs and caster sugar until smooth but not frothy.
- Combine the custard: Slowly pour the warm milk into the egg mixture, whisking gently. Stir in the vanilla extract.
- Strain and pour: Strain the mixture into a greased ovenproof dish to remove any bubbles or bits.
- Add nutmeg: Lightly grate fresh nutmeg over the surface for a classic finish.
- Bake in a water bath: Place the dish into the roasting tin and carefully pour hot water around it to halfway up the sides. Bake for 35–40 minutes until just set with a slight wobble.
- Cool and serve: Remove from the oven and allow to cool slightly before serving warm, or chill for later.
Tips
Why is my custard watery?
This usually happens if the custard is underbaked or the oven temperature is too low. Ensure it is set around the edges with a gentle wobble in the centre.
How do I avoid bubbles on top?
Whisk the mixture gently and strain it before baking to keep the texture smooth and silky.
Can I make it richer?
Yes, replace part of the milk with double cream for a more luxurious texture.
Why use a water bath?
A water bath helps the custard cook gently and evenly, preventing it from curdling.
Serving Suggestions
- Serve warm with a sprinkle of extra nutmeg
- Enjoy chilled for a firmer texture
- Pair with shortbread biscuits
- Add fresh berries for a light contrast
Storage
At Room Temperature
Do not leave out for more than 2 hours after baking.
In the Refrigerator
Store covered in the fridge for up to 3 days. Serve chilled or gently warmed.
Freezing
Freezing is not recommended as it can affect the smooth texture.
Nutrition
- Calories: 180 kcal
- Carbohydrates: 18g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 4g
- Sodium: 90mg
These values are approximate and may vary depending on ingredients used.
FAQs
Why did my custard curdle?
Custard curdles if cooked at too high a temperature. Always bake gently in a water bath and avoid overheating the milk.
Can I use skimmed milk?
You can, but the custard will be less rich and slightly thinner in texture.
How do I know when the custard is done?
It should be set around the edges with a slight wobble in the centre when gently shaken.
Can I flavour the custard differently?
Yes, try adding lemon zest or a hint of cinnamon for a subtle variation.
Delia Smith Egg Custard Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic British baked egg custard with a silky texture, lightly sweet flavour, and a delicate nutmeg topping.
Ingredients
4 large eggs
500ml whole milk
50g caster sugar
1 tsp vanilla extract
Freshly grated nutmeg
Directions
- Preheat oven to 160°C (140°C Fan) and prepare a water bath.
- Heat milk gently until just below boiling.
- Whisk eggs and sugar together until smooth.
- Slowly add warm milk and stir in vanilla.
- Strain into a greased dish and sprinkle nutmeg.
- Bake in water bath for 35–40 minutes until set.
- Cool slightly before serving.
Notes
- Always use a water bath for best texture.
- Do not overbake to avoid curdling.
- Serve warm or chilled as preferred.
