Strawberry Egg Custard recipe

Name: Strawberry Egg Custard
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 400ml Milk; 4 Eggs; 150g Strawberries; 1 tbsp Jam; 50g Sugar; 1 tsp Vanilla extract

A delicate baked custard enriched with eggs and milk, topped with fresh strawberries and a little jam glaze. It is softly set, creamy and very comforting.

35 min · Medium · British Jump to method

Ingredients

4 servings

400ml Milk
4 Eggs
150g Strawberries
1 tbsp Jam
50g Sugar
1 tsp Vanilla extract

Nutrition	Per serving
Calories	192 kcal
Protein	8.4 g
Carbohydrates	22.1 g
Fat	7.3 g
Saturated fat	2.8 g
Fibre	0.9 g
Sugar	20.4 g
Sodium	93 mg

Why this works

A moderate-calorie dessert with useful protein from eggs and milk, but relatively high in added sugar for the portion size.

Protein from eggs and milk. Provides a moderate amount of complete protein, which supports satiety and muscle maintenance.

Calcium and B12. Milk and eggs contribute calcium, vitamin B12 and other nutrients important for bone and nerve health.

Added sugar load. Most of the carbohydrates come from sugar and jam, so this dish is not ideal for frequent eating if managing sugar intake.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Whisk the eggs with the milk until smooth, then pour the mixture into a baking dish or ramekins.
Bake in a water bath for 25-30 minutes, until the custard is just set with a slight wobble.
Cool slightly, then top with sliced strawberries and a thin brush of warmed jam before serving.

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