Nigella Baked Egg Custard

This one takes me straight back to Sundays at my nan’s. Her kitchen always smelled faintly of vanilla and warm milk, and there was nearly always a custard tart cooling by the window — golden on top, with a hint of nutmeg and a wobble that could put jelly to shame. Nigella Lawson’s baked egg custard brings all that back with uncanny accuracy. It’s simple, yes — but that’s the charm. It’s honest, soothing, and slightly old-fashioned in the best way.

If you’re after the kind of pudding that feels like a hug from the past, this is the one. And yes, we’re talking about that Nigella Baked Egg Custard — silky custard, buttery pastry, and just enough nutmeg to make you pause and smile.

Ingredients List

Pastry:

• 1 cup unsalted butter, softened — richer than oil, and gives the crust its signature crumb.
• ¾ cup white sugar
• 1 large egg
• 2 ½ cups all-purpose flour — the backbone of the crust.

Egg Custard Filling:

• 4 eggs — room temperature helps them mix better.
• ½ cup white sugar
• 2 teaspoons vanilla extract — adds that soft, sweet perfume.
• 2 cups milk — whole milk, always. Semi-skimmed just won’t do.
• 1 pinch ground nutmeg — trust me, a little goes a long way.

How to Make It (Instructions)

1. Preheat your oven to 400°F (200°C). Lightly grease a deep-dish pie plate — the deeper, the better.
2. In a large bowl, cream together the butter, sugar, and egg. It might look a bit messy at first, but keep going.
3. Add the flour and mix until it forms a soft dough. It should come together like playdough.
4. Knead lightly, then roll out on a floured surface until large enough to line your pie plate.
5. Press it gently into the tin — no need to blind bake, which always feels like a small win.
6. For the filling, whisk the sugar and eggs together until just combined.
7. Stir in the vanilla. Then gradually add the milk — a little at a time, to avoid scrambling anything.
8. Pour the custard into your pastry case. Top with a light dusting of nutmeg.
9. Carefully transfer to the oven and bake for 40–45 minutes, or until the custard is just set and only slightly wobbly in the center.
10. Remove from oven and cool for at least an hour. (This part always tests my patience. I’ve cut it warm more than once — no regrets.)

Common Mistakes

Why did my custard crack?
It was likely overbaked. The custard should be just set with a slight jiggle. If it’s stiff, it’s gone too far.

Why is the pastry soggy?
Possibly the custard was too runny or the pastry too thin. You can blind bake, but Nigella’s version doesn’t call for it — just roll thick and chill if in doubt.

Why does the custard taste eggy?
Overcooking can cause this. Stick to the timing, and don’t blast the heat.

Why did my filling separate?
That happened to me once — I whisked the eggs and sugar too aggressively, then dumped in the milk. Always add milk gradually.

Storage Tips

Fridge:
Cover and refrigerate for up to 4 days. The texture actually improves overnight.

Freezer:
Wrap well and freeze for up to 3 months. Thaw overnight in the fridge — texture might be a little less silky but still delicious.

What to Serve With It

• Poached pears — That gentle sweetness and soft texture play beautifully with the custard.
• Shortbread or digestive biscuits — A nice little crunch on the side.
• Earl Grey tea — Something about the bergamot lifts the richness. Very British. Very right.

FAQ Section

Can I make this gluten-free?
Yes, swap the all-purpose flour in the pastry for a gluten-free blend with xanthan gum. Texture may be slightly more crumbly.

Can I use cream instead of milk?
Yes, but it’ll be much richer — I’d go half cream, half milk if you want indulgence without heaviness.

Can I skip the pastry and just bake the custard?
Absolutely. Pour the custard into ramekins or a ceramic dish and bake in a water bath for a crustless version.

Can I use plant-based milk?
Yes, but go for creamier options like oat or soy — almond is a bit too thin.

Try More Recipes:

• Nigella Baked Peaches
• Nigella Pea And Ham Risotto
• Nigella Mozart Cake Recipe
• Nigella Chicken And Leek Pie