Recipe: Cornish baked custard puddings

Rachel Walker


  • 400ml double cream
  • 100ml whole milk
  • 8 egg yolks
  • 1 vanilla pod
  • 75g sugar


  • Poached rhubarb
  • Clementines
  • Tinned prunes
  • Shortbread biscuits—or whatever you fancy!


  1. Scrape the vanilla seeds from the pod.
  2. Add the scraped pod to the cream and milk and heat gently, until just simmering.
  3. Mix the egg yolks, vanilla seeds and sugar until they’re creamy.
  4. Pour the hot cream over the yolks, mixing continually. Remove the pod and discard.
  5. Divide the custard into 6 oven-proof dishes, and bake in a bain marie at 140C for 30 minutes.
  6. Cool, and place in the fridge until needed. Before serving, garnish with a topping of your choice.


Pair with a stout or Sharp’s 6 Vintage blend.

Like us on Facebook and follow us on Twitter for more recipes

Enjoyed this story? Share it!