Smokey Baked Egg Custard

[sotv]

Always been a fan of Baked Egg Custard, decided to give it ago in the smoker, to see what it turned out like and both of us thought it was rather good. Enough for 3 servings or 2 if you like seconds.

I cooked it at 325F on my plancha for 1 hours 15 minutes, I normally cook it at 350F for an hour indoors, but couldn't get the surface of the plancha above 325F so gave it an extra 15 minutes. Used a small foil package of Hickory chips on the coals that added a really nice gentle smoky flavour to the skin that formed on the top. Cooked it in a ban marie type set up, boiling water in a dish underneath the one with the custard in filled up to about half way up the side of the custard tin. left to cool after removing from the ProQ for 30 minutes before devouring. Definitely doing this again.

Recipe

• 2 ½ cups whole milk
• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 large eggs
• 3 large egg yolks
• ¼ cup sugar
•  Freshly grated nutmeg (forgot this, will add next time)

Recipe Details

PREPARATION

Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, (if using). Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.

In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.

Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.

 

 

 

 

 

Edited July 29, 2019 by sotv

[David]

Looks great, good use of the plancha plate. I’m not a fan of egg custard because of the nutmeg flavouring often associated with it but I might try it with orange zest to make a version of Creme Catalana