Roman Custard
Yes, it has been a while since I featured dessert here. I have been ranting about my busy schedules and that meant less baking. Last week though, I made this easy roman custard which literally requires 3 ingredients which are usually part of a pantry on a daily basis and 5 minutes of prep work. Yes, that simple! This is so quick you can present your unexpected guests with an elegant dessert that they will wonder you hardly ever step foot in the kitchen. I made this as part of the Roman Recipe challenge by Natascha.
The Romans made custard, as we would make, except that they omitted vanilla, which the Romans didn’t have. They did however tossed in a dash of ground pepper. Trust me it works! 🙂 Ancient Roman cooks were the first to recognize the binding properties of eggs.
For an everyday custard, roman bakers simmered milk, eggs and honey in a clay pot. The coagulation of egg proteins thickens the milk during baking. They come out quite firm; they can hold their shape when spooned out or turned out. You know the custard is ready when it wobbles in the centre, or when a knife poked near the centre comes out clean.
They will actually cook a little bit more after you remove them from the oven.
The ratio for good custard is usually 1 egg to per cup of milk (250ml) and two tablespoons of sugar. Remember more the sugar, the longer it takes to thicken, and if you increase the number of eggs, the firmer the custard will be. Here in this recipe I used two egg yolks instead of each egg required. I enjoyed making this one and relished eating it even more! I love it hot but cold tastes great as well 🙂 You choose… !
INGREDIENTS:
500ml or 2 cups milk
85g or 1/4 cup honey or sugar
4 egg yolks
1/4 tsp nutmeg powder
1/4 tsp cinnamon powder
1/4 tsp black pepper powder
METHOD:
- Beat the egg yolks and set aside.
- Pour the milk and honey /sugar into a bowl and heat.
- Remove from heat and add the egg yolks.
- Add nutmeg and cinnamon powder and stir well.
- Strain the mixture to make sure there are no lumps.
- Pour into individual ramekins or into a baking dish.
- Create a water bath and bake uncovered at 180º C for 1 hour, or until set.
- Sprinkle with pepper powder and serve.
Enjoy this simple dessert! Do try and make this in your kitchen and share your pictures with me if you do. 🙂
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Love & Hugs,
Trupti
yum!! looks delicious!!
Thank you dear 🙂
looks yummmmy
Thank you so much!
Lovely.. love these few ingredients quick desserts.
Absolutely Sri 🙂
Trupti, these are beautiful! I think I will have to try these too! I will trust you about the pepper. Sometimes it is the peculiar combinations which bring out the best flavours. Thank you so much for participating ❤❤👏👏
Thank you so much Natascha.. I really enjoyed making this! I am loving the challenges…! 🙂
Really delicious 😊😊
Thanks CH! 🙂
Wow! Looks yumm 🙂
Thank you Freda!
Looks super tasty and tempting! 🙂
Thank you so much dear 🙂
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
Looks very delicious
thank you 🙂
Black pepper, nutmeg, and cinnamon….it sound delicious Trupti! Great job on this challenge!
It sure was delicious.. trying pepper in dessert was a first for me.. but it worked .. loved the slight zing! 🙂 thank you so much Antonia!
nice to see your post. delicious!!!
Seems so simple but looks so good!
Thanks Cynthia! Have a lovely weekend
Thanks, you too!
Hmm, so a roman custard is a bit different than regular custard that its more firm? Looks worth trying. Anything that takes minimum time and maximum output hehe😝
It’s the same as a baked custard just without vanilla ! 🙂
Oh right right:) now I get it😊
Very nice Trupti! xx
thank you dear Lynn 🙂
welcome dear xx
Looks divine…
Thank you Chitra 🙂