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Baked Egg Custard with Summer Fruits

Creamy honey-sweetened egg custard served with a rich red wine raspberry sauce and a compressed summer fruit compote.

VegetarianDessertFruitSummerCustard
Estimated Nutrition
Calories
1217.1
kcal / serving
4868.5 kcal total
Carbs
123.1g
per serving
492.2 g total
Fat
52.1g
per serving
208.4 g total
Protein
10.7g
per serving
42.8 g total
Cook Time
80
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
175
g
Caster Sugar
Dairy
400
ml
Double Cream
For the custard
175
ml
Full-Fat Milk
For the custard
6
piece
Egg Yolk
Free-range
Fruits
450
g
Raspberry
Ripe, for the sauce
2
piece
Lemon
Juice only
1
piece
Orange
Juice only
55
g
Redcurrant
Hulls removed
55
g
Blackcurrants
Hulls removed
Liquids
750
ml
Red Wine
One bottle
85
ml
Crème De Framboise
NutsSeeds
1
piece
Nutmeg
Freshly grated
Other
6
tbsp
Honey
Runny

Method

1
2
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