baked custard

The Flaugnarde comes from a region in France called Périgord. It&#039;s a thick custard dessert, reminiscent of a French clafoutis. This particular recipe celebrates summer berries. The sweet and tart elements of the berries mix perfectly with the creamy rich custard. Warm or cold, this dessert is heavenly.

Mixed Berry Flaugnarde

½ cups Mixed fresh berries, halved if large (just enough to cover the bottom of the pan)

Eggs (room temperature)

Flour

Sugar,

Salt

Heavy cream

milk

Vanilla

Preheat oven to 400F. Grease a 2-quart (or 8x8-inch) baking dish with butter. Place the berries evenly over the bottom of the dish.

In a medium bowl, whisk together the eggs, flour, sugar, salt, and heavy cream. Gradually whisk in the milk, brandy, and vanilla ,until no lumps remain. Pour the custard over the berries.

Bake for 20 minutes on the middle oven rack until the custard is just set in the center. Remove from oven and sprinkle with a spoonful of sugar. Enjoy warm or at room temperature. Store leftovers in refrigerator.

Chef Ben Devlin from boutique hotel Halcyon House has created an afternoon tea to remember, bringing a touch of relaxed elegance to your next summer spread.

Baked custards with jam drop biscuits and apple tea

eggs, lightly beaten

300 milliliters pure (thin) cream

sweetened condensed milk

tbs wattleseed (optional – from Herbie’s Spices), crushed

(500 milliliters) cloudy apple juice

tsp black tea leaves

Micro lemon balm leaves and freeze-dried fruit

unsalted butter, softened

caster sugar

plain flour

tsp baking powder

tbs strawberry jam

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As the nights start to cool down, this baked custard will keep you nice and warm.

Plum baked custard

(500 milliliters) pure (thin) cream

milk (we used Woolworths Macro)

vanilla bean paste

orange

tsp ginger

(45 grams) fine semolina

plums, thinly sliced

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Old-fashioned baked custard is a classic egg custard recipe.

Baked Custard

eggs

evaporated milk

water

sugar

vanilla extract

Nutmeg

Preheat oven to 350F.

Add the eggs to a blender or food processor, and blend just until smooth.

Add the evaporated milk.

Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.

Blend just until combined.

Divide the egg mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramkeins or about 1/2 cup for 9 ramekins.

Sprinkle the top of each custard with a generous sprinkle of nutmeg.

Put 6 of the custard cups into a 9x13-inch pan and a 9x9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.

Pour enough boiling water that it comes up about half-way on the ramekin.

Add the final ramekin to each baking pan.

Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A thin knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn't look wet.

This gluten-free cherry clafoutis combines cherries and vanilla almond flour batter for a dreamy baked custard made in under an hour. See the recipe notes for dairy-free and refined sugar-free options!

Gluten-Free Cherry Clafoutis with Almond Flour

(30 ml) brandy

(42 g) melted butter

(50 g) organic granulated cane sugar

(36 g) sweet rice flour

(27 g) blanched almond flour

(25 g) GF oat flour

fine sea salt

vanilla paste

(180 ml) whole milk

¼ cup (60 ml) heavy cream

sugar,

fraîche

Position a rack in the center of the oven and preheat to 400ºF (200ºC). Rub a 10-inch ceramic tart or quiche pan (or a 9-inch pie or cake pan) with the 1 teaspoon butter and place on a rimmed baking sheet to catch any drips.

Combine the pitted and stemmed cherries with the brandy or whiskey in a medium bowl and set aside while you make the batter, tossing a few times.

In a large bowl, whisk the eggs until smooth. Push the almond, oat and rice flours and the sugar and salt through a strainer directly into the egg mixture, adding back any bits that get caught in the strainer. Whisk until very smooth, then whisk in the melted butter and vanilla until smooth. Gradually whisk in the milk and heavy cream. The consistency will be that of a thick crepe batter. The batter can be made a day ahead and chilled overnight. If it separates, whisk it to recombine.

Pour the batter into the pan and arrange the cherries over the batter. Drizzle any cherry/brandy juice over the top.

Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just before serving.

Serve the clafoutis warm scooped into bowls, or at room temperature cut into wedges on plates. Top with crème fraîche or whipped cream if you like.

Leftovers can be refrigerated airtight for up to several days; reheat prior to serving if you like.

This was wonderful! Having some of the left over for breakfast. If you don't have a cherry pitter, lightly press the cherries with the palm of your hand. Pits come right. I replaced oat flour with KA White Whole Wheat flour and used oat milk for the whole milk. I think next time I will place the cherries in the pan first and pour batter over the top.

I ended up making 2/3 of the recipe and using an 18cm round glass baking dish which is fairly deep. It wasn't my first choice, but it worked really well! Next time I'll make the whole recipe! I used yogurt instead of milk and cream and omitted the oat flour (used almond flour + tapioca starch). So simple and delicious, thanks for the recipe! I'll be making this often!!!

So good! My first clafoutis; both baking and eating! It is somewhere between a German apfelpfannkuchen and a prune souffle. I used sorghum flour by weight instead of the oat flour, coconut cream instead of the milk and cream, cognac instead of the brandy, though I think I will use brandy next time; the cognac didn't come through at all. I liked the sound of the almond flavor, but not the sound of the pits, so I used 1/2 vanilla extract and 1/4 almond extract. I'm lazy so I used frozen cherries, which I drained as they thawed.
I wrestled with what pan to use; one reviewer said her pie pan was too shallow, so I went with a 9.5" round cake pan. Unfortunately it was a removable bottom, and as I went to put the clafoutis in the oven, it started to leak out of the bottom! I grabbed a pie pan, and was about to throw it all in, when I saw it wasn't leaking anymore; disaster averted. I'm glad I saw that you mentioned putting in the cherries and then sprinkling the top with the left-over juice; if I had dumped it all in it would have been too wet; as it was it was perfect! Thank you for another winning recipe and introducing me to clafoutis!

A deliciously creamy and soft baked custard served with roasted rhubarb

Baked Custard and Roasted Rhubarb

cream

egg yolks

rhubarb (washed and chopped)

Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

Cut the rhubarb into small chunks and place into a baking tray. Sprinkle the caster sugar over it and cover the whole tray with tinfoil.

Roast the rhubarb for 10-20 minutes (time depending on how big the chunks are) until barely soft. To check if the rhubarb is done, poke it with a sharp knife, if it presses in easily, it&#39;s cooked. Remove from the oven and leave to one side to cool.

Roasted Rhubarb

Begin by adding the cream, sugar and vanilla to a saucepan or deep sided pan.

Heat on a medium heat until the cream is close to boiling, you will start to see small bubbles forming. Remove from the heat and immediately add in the egg yolks and whisk briskly.

Carefully pour the hot custard into a bowl or container through a sieve to remove any lumps or overcooked egg. Place cling film or plastic wrap directly onto the surface of the hot custard to prevent a skin forming.

Allow to cool for at least 1 hour. For best results, place into the fridge overnight but you can also cook it the same day.

Preheat the oven to 120°c (240°f) or 110°c (220°f) if fan assisted.

Carefully line the cake tin with tinfoil, pressing the tinfoil into the corners gently so you don&#39;t tear it. Whisk the cooled custard to make sure the vanilla is equally distributed and pour the custard into the lined cake tin.

To remove the bubbles, you can briskly use a blow torch by quickly brushing the flames over the surface of the custard.

Place the cake tin into the larger deep tray. Carefully pour water into the tray, avoiding the cake tin, until the water reaches about halfway on the cake tin.

Bake for 1 hour until the custard has firmed up and when carefully jiggled is not liquid anymore.

Allow to cool for a couple minutes before removing the cake tin from the water and allowing to cool fully.

Once cooled, place into the fridge for another hour or overnight if possilble if you want to slice it. You can also just spoon it out to serve.

To serve, add a slice to a plate and add on a large spoonful or two of the roasted rhubarb.

Leftovers can be kept in the fridge tightly wrapped or in an airtight container for up to 3 days.

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Top 6 baked custard recipes from across the web

The most viewed baked custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Berry Flaugnarde

Baked custards with jam drop biscui...

Plum baked custard

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Baked Custard and Roasted Rhubarb

The most viewed baked custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine