There’s something timeless about a dish that whispers of childhood and smells like comfort. Gran’s Baked Custard is one of those recipes — a simple yet elegant dessert, passed down through generations, that still manages to stop you in your tracks with its creamy richness and silken texture.
This version comes courtesy of renowned chef Caroline Jones from Three Girls Skipping, where old-school cooking is honoured with a modern twist. Her take on the classic custard is made with love, patience, and just a touch of vanilla bean magic.
Whether served warm from the oven or chilled with a dusting of nutmeg, this baked custard is a beautiful way to reconnect with lost culinary arts and the joy of slow, mindful cooking.
A Taste of Gran’s Love in Every Spoonful: The Story Behind My Favourite Baked Custard
Caroline Jones says, “Most of the recipes at Three Girls are versions of the recipes I grew up eating. There’s nothing fancy, it’s all tried and true, and for me, it’s comfort food at its very best. This is Gran’s recipe. I now make this in the same enamel dish she used to make it in, and in just one mouthful, and I am back in her kitchen, spoon in hand, fridge door open, Gran nearby. Just one mouthful and I feel her love. The funny thing is I only realised that Gran’s baked custard was just about always slightly overcooked when I started to work in kitchens for a living… and that made me love it even more.”
This recipe has been shared for the Scenic Rim’s Eat Local Month celebrations.
Why You’ll Love This Baked Custard Recipe
- Nostalgic charm: Classic flavours that evoke comforting family meals
- Foolproof technique: A beginner-friendly dessert that always impresses
- Make-ahead magic: Perfect for dinner parties or Sunday lunch prep
- Versatile: Enjoy warm or cold, plain or with fruit, coconut, or spice
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The perfect baked custard texture – creamy, smooth and gently wobbly in the centre.
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Gran’s Baked Custard Recipe
A timeless dessert that tastes like home, this baked custard recipe from renowned chef Caroline Jones of Three Girls Skipping blends rich cream, eggs, and vanilla into a silky, just-set classic. Whether served warm or chilled, it’s a comforting nod to kitchen traditions worth preserving.
Ingredients
- 250ml cream
- 300ml milk
- Splash of vanilla essence (or vanilla bean for a deeper aroma)
- 3 whole eggs
- 2 egg yolks
- 100g caster sugar
- Freshly ground nutmeg (optional)
- 85g desiccated coconut (optional)
Instructions
Notes
Optional Add-ins: Stir through desiccated coconut before baking for a retro twist. A light grating of nutmeg on top adds extra warmth.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 206mgSodium: 115mgCarbohydrates: 28gFiber: 1gSugar: 26gProtein: 7g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Meet Chef Caroline Jones: The Culinary Heart Behind Three Girls Skipping
Chef Caroline Jones is the heart and soul behind Three Girls Skipping, a beloved café nestled in Graceville, Brisbane. With over 30 years of experience in the hospitality industry, Caroline has cultivated a culinary philosophy that celebrates simplicity, authenticity, and the comforting flavours of home. At Three Girls Skipping, she, along with her talented team, crafts dishes entirely from scratch, eschewing shortcuts like microwaves or canned ingredients. This commitment ensures that every meal resonates with the warmth and nostalgia of traditional home cooking. Caroline’s dedication to quality and her passion for creating heartfelt food have made her café a cherished spot for locals and visitors alike.
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Classic baked custard fresh from the oven – golden, silky, and gently set just like Gran used to make.
FAQs About Baked Custard
Can I make this ahead of time?
Yes – it’s even better chilled! You can bake it the day before and store it covered in the fridge.
What’s the water bath for?
The bain-marie (water bath) creates a gentle, even heat that helps the custard set slowly, avoiding curdling or cracks.
How do I know when it’s ready?
Look for a slight wobble in the centre – the edges should be firm, but the middle should jiggle a little.
Can I use just milk instead of cream?
You can, but the cream adds a luxurious texture. A mix of both gives the best balance.
Can I make this dairy-free?
Yes, substitute full-fat coconut milk and cream, and add a hint more vanilla for depth.
Troubleshooting Tips
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Custard too runny? It may have needed a few more minutes in the oven. Bake until just set with a gentle wobble.
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Eggy taste? The oven may have been too hot. Stick to 160°C and use a thermometer if needed.
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Bubbles on top? Let the custard stand before pouring, and skim off bubbles for a smoother finish.