Trio of Custard

After making the mini pavlova, I had 6 egg yolks to cull. So I made a carbonara for dinner and turned to custard for dessert.

A couple weeks ago when shopping for something else, I found this cute little platter set on sale for $15. I was dying to use it for something, so it seemed the perfect excuse.

I love me some crème brûlée, and my boyfriend is a custard-loving fiend, so I decided to have some fun with our various favourites.

The first is a vanilla custard, joined by a layer of almond cake, a layer of raspberries and blackberries and topped  with blueberries.

The chocolate custard is much the same, except I used chocolate ripple biscuits instead of the almond cake and blueberries. 

And finally we have mini crème brûlées. 

Not gonna lie, these little servings are only good if served as part of a dessert. Alone, they're only going to make you want to eat them all. Maybe that's just because I'm ridiculously in love with crème brûlées. 

The amount of custard you will need will depend entirely on the size of your serving dishes. I had leftover chocolate custard at the end that I put in a glass with layers of ripple biscuits for my berry-hating sister to enjoy. For the brûlée, I went off the 100ml cream : 1 egg yolk ratio, so use as much as you think you'll need. 

Custard Trio


Crème Brûlées
100ml cream
1/2 tsp vanilla bean paste
1 egg yolk
1 tablespoon caster sugar
extra caster sugar for topping

Vanilla and Chocolate Custards
1/4 cup (30g) custard powder
1/4 cup (55g) caster sugar
1 1/2 cups (375ml) milk
20g butter
1 egg yolk
100g dark chocolate
mixed berries
white and chocolate cake of biscuits, broken or cut into small cubes


  1. Preheat oven to 150°C (130°C fan forced/300°F). Place dishes inside a small roasting tray (a small cake tin works well for this)
  2. Place cream in small saucepan with vanilla bean paste and stir over medium heat until cream just begins to boil; remove from heat and set aside for 10 minutes to infuse.
  3. Meanwhile, whisk egg yolk and caster sugar until light and creamy. Gradually, whisk in cream mixture until well combined. Strain into a jug and then pour into dishes. Remove any bubbles from the surface of the custard (using a blowtorch to pop the bubbles works well). Pour boiling water into the roasting pan until the water comes half way up the sides of the dishes
  4. Bake for 25-30 minutes, or until just set (custard will have a slight wobble). Transfer dished to a tray and cool to room temperature before refrigerating; place in fridge for at least 4 hours. 
  5. When ready to serve, sprinkle brûlées evenly with caster sugar and use a blow torch to caramelise the sugar. Alternatively, place under a grill for 1-2 minutes (note that this option will warm the custards, especially in such a small dish, and you'll have less control over caramelizing the sugar evenly).

Vanilla and Chocolate Custards

  1. Blend custard powder and sugar with 1/3 cup of the milk in a small saucepan until smooth and well combined; stir in remaining milk.
  2. Place over medium heat and stir until mixture boils and thickens; remove from heat. Add butter and egg yolk; stir until smooth and combined. Allow to cool to room temperature, then assemble vanilla custard.  
  3. Melt dark chocolate; stir into remaining vanilla custard until well combined and smooth. Assemble chocolate custard.
  4. To assemble; divide cake or biscuits between glasses. Spoon a little custard over the biscuits; tap the glass gently on your work surface to even the layer.  Places a layer of berries evenly over custard; top with more custard. Decorate with more berries or cake/biscuits as desired. Store in fridge inside an air tight container until ready to serve.

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