Medieval Classic Baked Custard

This is possibly the English version of the Japanese Chawanmuchi, though a lot creamier due to the milk content that makes it into a custard. The taste of the custard is otherwise quite plain, which is why it’ll be nicer to serve it with some caviar to excite the palette.


  • Milk: 280ml
  • Saffron (optional): a pinch
  • Egg: 2
  • Salt: 1/4 tsp
  • Caviar: 4 tbsp


  1. Preheat oven at 150 degrees Celsius.
  2. Bring milk to a simmer.
  3. Remove from heat. Steep saffron in milk for 15min. Remove saffron.
  4. Beat egg with salt till frothy and liquid.
  5. Gradually pour milk into egg, stirring continuously.
  6. Grease 3 ramekins with butter.
  7. Place ramekins onto a baking tray. Pour custard mixture into ramekins till 3/4 full.
  8. Place baking tray into oven. Pour boiling water into tray till 1/3 the height of the ramekins.
  9. Bake 45min till lightly browned.
  10. Serve hot with caviar.


  • This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.
  • It is an option whether or not you add saffron into the milk to steep. I did this custard without as I had to cut my expenses for this week down!

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