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