Middle Eastern · Dessert
Baked Milk Custard with Dates
A delicate Middle Eastern milk custard baked low and slow in individual dishes, studded with soft chopped dates and perfumed with cardamom and vanilla, finished with a scatter of pistachio for crunch and colour.
$1
15 minsPrep
30 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
305Calories
8.8gProtein
16.5gFat
31.3gCarbs
27.2gSugar
2.4gFiber
81mgSodium
219mgChol
7.7gSat Fat
379mgPotassium
145mgCalcium
1.1mgIron
0.8mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Tawny Port
local
Arabic Coffee with Cardamom
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (320°F) and set a kettle of water to boil for a water bath.
2
Warm the whole milk and heavy cream gently in a small pan until steaming but not boiling, then remove from heat.
3
In a bowl, whisk the whole egg, egg yolk and sugar together until just combined, avoiding excess air bubbles.
4
Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them.
5
Stir in the ground cardamom and vanilla extract, then pass the custard through a sieve into a jug.
6
Divide the chopped dates evenly between 2 individual dishes (180ml each), then pour the strained custard over the top.
7
Place the dishes in a deep baking tray and pour boiling water into the tray until it reaches halfway up the sides of the dishes.
8
Bake for 28-32 minutes until the custards are just set with a slight wobble in the centre.
9
Carefully lift the dishes out of the water bath and let cool to room temperature, then chill for at least 1 hour.
10
Scatter the chopped pistachios over the custards just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Whole Milk
- 30g30g Heavy Cream
- 50g50g Egg, beaten
- 18g18g Egg Yolk, beaten
- 45g45g Date, pitted and chopped
- 16g16g Sugar White
- 1g1g Cardamom, ground
- 4g4g Vanilla Extract
- 8g8g Pistachio, chopped, for garnish, garnish, 1
