Melbourne’s change in weather and season has ignited my comfort food cravings. This would have to be the easiest baked custard I’ve ever made and I think the yummiest too. Serve it warm, fresh from the oven or slice it up cold for school lunches.

 

 

You'll Need

  • 3 cups full cream milk
  • 1 vanilla bean, seeds scraped
  • 1 cup fine semolina
  • 1/2 cup raw organic sugar
  • 50g unsalted butter
  • 2 eggs
  • ground cinnamon to dust

Method

Pre heat your oven to 180C

Gently bring the milk to a simmer in a medium sized saucepan with the scraped vanilla pod and seeds. If a skin forms on top, remove it and gently rain in the semolina, whisking with the other hand to avoid lumps. Add the sugar and the butter and stir until well incorporated and the mixture starts to thicken.

Beat the eggs one by one into the mixture, whisking well.

Grease a small rectangle slice tin and pour the semolina custard into the tin.

Bake in the oven for 40-45 minutes until set and golden on top. Sprinkle with cinnamon and slice into diamond shapes to serve.

Author

3 Comments

  1. Hi there Mish, I made this last night for a bit of comfort food fix and boy did it work a treat! Thanks so much x

  2. PS: Do you think you could do this without egg? My son is allergic, just thought maybe it would still be thick enough? x

  3. Hi Karley
    Well it's definitely worth a try. It wouldn't have a custardy texture though, it would bit a little more like polenta as you'd have to add extra semolina to help it set. Could you use egg replacer? Mish

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