Pete Goffe-Wood

Baked Vanilla Custard

Baked Vanilla Custard



This dessert is fabulously balanced – you have the rich voluptuous custard, the crunchy phyllo discs and the almost burnt acidic sauce. No one, and I mean no one, will not wolf this down and be gagging for more. Make them work for it… Something fairly special is called for here and only a fairly old Noble Late Harvest will not be left


500ml (2 cups) cream
8 egg yolks
375g (1 ½ cups) sugar
1 vanilla pod scraped
2 oranges
3 sheets phyllo pastry
125g (½ cup) melted butter
125g (½ cup) pistachio nuts finely chopped
125g (½ cup) brown sugar


Bring the cream and vanilla to the boil in a small saucepan.
In a separate bowl combine the yolks and half a cup of sugar. Pour the cream onto the eggs and mix thoroughly.
Pour the egg and cream mixture into a rectangular stainless steel or loaf tin. Bake in a Bain Marie in the oven at 150°C for approximately 20 minutes or until just set. Remove from the oven and leave in the water bath to cool. When the custard has cooled place in the fridge and leave to set overnight.
For the crisp phyllo, lay one sheet of phyllo on a flat surface. Brush with the butter, sprinkle with sugar and chopped nuts. Lay the next sheet of phyllo on top of the nuts and repeat the process. Lay the third sheet on top; brush and sprinkle as before.
Cut the phyllo sheet into squares of about 5cm wide and place on a greased tray. Bake in a moderate oven (180°C) until crisp and golden brown. Remove from the tray and cool on a wire rack. These phyllo squares will keep for a week in an airtight container.
To make the caramelised oranges, peel and segment the oranges and keep the orange juice separate. Combine the remaining cup of sugar with ¼ cup of water and cook in a small saucepan until it begins to form a caramel. Add the orange juice and remove from the heat. When the syrup has cooled add the orange segments to the syrup.
To assemble, put a tablespoon of custard in the middle of the bowl. Place a phyllo disc on top of the custard. Spoon more custard on top of the phyllo disc. Repeat the process once more, topping the dessert off with a third disc.
Dust the last disc with some icing sugar. Spoon the orange segments and sauce around the outside of your phyllo creation.