Baked egg custard with pomegranate

Published 6 November, 2017

Baked egg custard with pomegranate


Serves 6
Cook time 35 minutes
Prep time 10 minutes
SmartPoints per serving 3



600 ml semi skimmed milk
3 eggs
1 tsp vanilla extract
25 g caster sugar
1 pomegranate, seeds removed


1 Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F.

2Heat the milk until quite hot, but do not boil it. Remove from the heat.

3 Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk stirring all the time. Strain the mixture through a sieve into 6 individual baking dishes, or into one large dish.

4 Stand the dishes, or dish, in a roasting tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts, or for about 50-55 minutes for one large dish. The custard should be set and firm to the touch. Cool slightly.

5 Serve the custards with the pomegranate seeds sprinkled over the surface.