Baked Jersey Cream with Vanilla Bean

A simple and elegant baked custard dessert showcasing the rich flavor of Jersey cream. The vanilla bean adds a delicate aromatic note.

Prep Time

10 minutes

Total Time

45 minutes

Calories

468 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.65/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Indulgent•Warming•Spicy

Ingredients

Servings

2cupsJersey Cream(Ideally unpasteurized for the best flavor, but pasteurized Jersey cream will also work.)

£3.50

3largeEggs(Free-range eggs are recommended for flavor and color.)

£1.00

0.3cupGranulated Sugar(Adjust to your sweetness preference.)

£0.10

0.5Vanilla Bean(Split lengthwise and scrape out the seeds. Use the pod to infuse flavor as well.)

£2.00

0.1teaspoonPinch of Salt(Enhances the flavors.)

£0.01

As NeededHot Water(For the water bath)

Total Cost

£6.61

£1.65 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to a medium saucepan with the Jersey cream. Gently heat over medium-low heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the flavor.
3.
Remove the vanilla bean pod from the cream mixture. Whisk together the eggs, sugar, and salt in a separate bowl until well combined and slightly pale.
4.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5.
Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits or vanilla bean pod residue.
6.
Pour the custard into four ramekins.
7.
Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this is a water bath).
8.
Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
9.
Remove the baking dish from the oven and let the ramekins cool in the water bath for 15 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature.
10.
Refrigerate for at least 2 hours before serving. This allows the custards to fully set and the flavors to meld.
11.
Serve chilled, garnished with fresh berries or a dusting of powdered sugar, if desired.

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My Notes

Nutrition Information

Nutrition per serving (170g)

468 kcal / 1958 kJ

Carbs

15.1g

6% of RDA

Fat

42.6g

61% of RDA

Protein

9.3g

19% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

14.9 g

17% of RDA

Sodium

87 mg

4% of RDA

Saturated Fat

26.7 g

134% of RDA

Chef's Tips

Do not overbake the custards, as they will become dry and rubbery. A slight wobble in the center is ideal.

The water bath helps to ensure even cooking and prevents the custards from cracking.

For a richer flavor, you can substitute a portion of the Jersey cream with heavy cream.

Experiment with different flavorings, such as citrus zest, almond extract, or a splash of liqueur.

Cooking Equipment

Oven

Whisk

Ramekins

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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