Basic Custard

Custard is just egg and milk cooked together. But then you can try different things. Below is a template for making a caramel custard. The caramel is not necessary but often found in custards.
Based on several sources, primarily from


4 6-oz Ramekins


  • 500ml (16 floz) Milk
  • 2 large Eggs
  • 2 Egg Yolks
  • 25g (1oz) Caster/Superfine Sugar (or just granulated sugar, if you can’t find it)
  • Any spice you like, preferably one you can boil in the milk, such as a stick of cinnamon, two crushed pods of cardamom, peel of some citrus fruit, ginger, vanilla beans, strong tea, whatever. Think of flavoring your milk with something strong
  • caramel


  1. Prepare the caramel
  2. Butter the ramekins
  3. Pour the caramel into the bottom of the ramekins, should be a thin layer, let it cool completely.
  4. Place the milk and any spice you want, like a cinnamon stick, in a saucepan and bring to a boil, then remove from the heat. Let it cool till you can dip your finger in it without burning yourself.
  5. Meanwhile, beat the eggs and extra yolks with the sugar.
  6. Pour the spiced milk through a sieve into the egg mixture
  7. Pour into the individual, prepared ramekins.
  8. Place the ramekins in a large roasting tin, pour in hot water into the tin until reaches half way up the side of the ramekins.
  9. Bake for 35 minutes.
  10. Remove each ramekin from the bain-marie and let it cool to room temperature
  11. Cover each with a plastic wrap and leave in fridge for at least several hours

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