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Archive of BBC Food Recipes

Baked egg custard with candied fennel

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Whisk together the egg yolks and caster sugar in a large bowl until light and pale.

  2. Heat the milk, cream and vanilla pod in a saucepan for three minutes. Do not boil.

  3. Pour the milk and cream gradually into the egg mixture, stirring well. Place this back into the pan and return to the heat for three minutes, with continuous stiring until it thickens to coat the back of a spoon.

  4. Meanwhile, for the candied fennel, heat a pan, add the sugar, lemon juice and the fennel slices and cook for five minutes on a low heat.

  5. To serve, place the candied fennel on top of the custard in a bowl.

Ingredients

  • 3 free-range egg yolks
  • 75g/2¾oz caster sugar
  • 200ml/7fl oz milk
  • 200ml/7fl oz double cream
  • 1 vanilla pod, split

For the candied fennel

  • ½ bulb fennel, sliced
  • 25g/1oz caster sugar
  • 1 tbsp lemon juice

Shopping List

Baked egg custard with candied fennel

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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