Nigella Baked Egg Custard

Name: Mary Berry's Stuffed Marrow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large marrow, about 1.5 kg; 250 g minced beef; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup cooked rice; 400 g can chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried basil; Salt and freshly ground black pepper; 50 g grated cheese

Delve into the world of classic British desserts with the exquisite Baked Egg Custard, a recipe perfected by the renowned Nigella Lawson. This comforting dessert, featured in Nigella's "Kitchen" cookbook, is a testament to the simplicity and elegance of traditional British cooking. Below, we provide a guided tour through making this beloved dish, adhering closely to Nigella's expert approach, with insights on achieving the perfect custard consistency.

Nigella's Baked Egg Custard: A Brief Overview

Baked Egg Custard is a timeless British dessert known for its smooth, creamy texture and delicate balance of flavors, highlighted by a hint of nutmeg. It's a staple in British cuisine, often served as a comforting treat or a sophisticated dessert at gatherings.

Ingredients for the Baked Egg Custard

To recreate Nigella's Baked Egg Custard, you will need:

Eggs: The cornerstone of the custard, providing its structure and richness.
Milk: For the creamy base of the custard.
Sugar: To sweeten the dessert subtly.
Nutmeg: For a classic, fragrant topping.

Exact measurements and additional ingredient details can be found in Nigella Lawson's "Kitchen" cookbook.

Preparation Instructions

Preheat your oven: Ensuring the right temperature is crucial for the custard to set properly.
Mix the eggs, milk, and sugar: These ingredients form the custard base, which should be whisked together until smooth.
Pour into a dish and sprinkle with nutmeg: The nutmeg adds a key flavor component.
Bake in a water bath: This method ensures gentle cooking, preventing the custard from curdling.

For precise baking times and temperatures, consult Nigella Lawson's original recipe in her "Kitchen" cookbook.

Storage and Reheating

Baked Egg Custard should be cooled and then stored in the refrigerator. If you notice weeping (water separating from the custard), this may be due to overcooking or rapid temperature changes. Gently reheating in a warm oven or microwave can restore its creamy texture for serving.

Nutritional Information

Baked Egg Custard is rich in proteins from the eggs and contains calcium from the milk. The sugar content contributes to the dessert's calorie count. For detailed nutritional breakdowns, consider the ingredients used and portion sizes.

FAQ about Nigella's Baked Egg Custard

Can I use alternative milks? Yes, but it may alter the flavor and texture slightly.
How do I prevent the custard from curdling? Cooking in a water bath and avoiding high temperatures can help maintain a smooth texture.
Is this recipe suitable for vegetarians? Yes, this custard recipe is vegetarian-friendly.

For a deeper dive into the creation of this delightful dessert, Nigella Lawson's "Kitchen" provides not just the recipe but a wealth of culinary wisdom.

Nigella Lawson, through her expertise and culinary flair, has made the Baked Egg Custard a celebrated dessert. Her approachable yet refined recipe showcases the beauty of British baking traditions, offering a dessert that is both comforting and elegant. Whether you're a seasoned baker or new to the kitchen, this custard is a testament to the joy of simple, well-crafted dishes.

For more detailed information and to explore the full breadth of Nigella Lawson's culinary offerings, visit her official website at nigella.com.