Baked Egg Custard with Candied Fennel

Whisk egg yolks and sugar, thicken with warm vanilla milk and cream, then top with lemon-syrup glazed fennel slices.

Vegetarian Dessert Fennel Sweet Custard

Estimated Nutrition

Calories

1625.5

kcal / serving

1625.5 kcal total

Carbs

128.4g

per serving

128.4 g total

Fat

114.2g

per serving

114.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For candied fennel

Dairy

piece

Egg Yolk

Free-range

200

Milk

200

Double Cream

Fruits

tbsp

Lemon Juice

NutsSeeds

piece

Vanilla Pod

Split

Vegetables

0.5

bulb

Fennel

Sliced

Method

Serve the custard in a bowl topped with the candied fennel.

Cook fennel slices with sugar and lemon juice in a pan for five minutes on low heat.

Return mixture to the heat for three minutes, stirring until thick enough to coat a spoon.

Pour the warm liquid into the egg mixture while stirring well.

Heat milk, cream, and vanilla in a saucepan for three minutes without boiling.

Whisk egg yolks and caster sugar in a large bowl until pale.