Muscovado Custards – a delicious recipe with cream, muscovado sugar, molasses sugar, salt, egg yolks, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150C/Gas 2. In a small heavy-based pan warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat.
2
In a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixure with the vanilla extract. Strain into a jug and then pour into 4 x 120ml ramekins,.
3
Place the ramekins in a deep roasting tin, fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. Put in the oven. Cook for 10-15 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling) remove from the tin. Chill for at least 3 hours before serving.
500
kcal
Calories
37
g
Fat
28
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 300 ml double cream, 75 g dark muscovado sugar, 25 g molasses sugar, 1/4 teaspoon salt, and more.
Yes, Muscovado Custards falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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