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“This receipe has been in my family for years. Its like velvet in your mouth. You must handle it very carefully as would with any egg mixture. I usually do it in a ring mold, it makes it easier to prepare and also to serve. When cooking the custard place the mold in a pan of hot water while its baking. Do not over carmilize the sugar, caramel it over low heat till a golden colour, you do not want a burned flavour. You can decorate the cente once completly cool with fresh fruit to your taste.”
1hr 15mins

Ingredients Nutrition


  1. Preheat your oven to 325.
  2. Sprinkle 1/2 cup of sugar into a small skillet. Cook over low heat stirring with wodden spoon till sugar melts to a golden syrup. Quickly pour the sryup into ring mold, and tilt the mold while the sryup is still hot so that the bottom of pan is well covered.
  3. In a large bowl beat eggs with sugar and salt and vanilla and mix well. Slowly add in the milk, beating til smooth, but not frothy. Place mold in a shallow baking pan. Now pour in your egg mixture into the mold ring.
  4. Place into baking pan with the mold in oven on the middle rack.
  5. Carefully pour in the hot water into the pan making it 1 inch deep.
  6. Let cook for about 1 hour or when knife is inserted comes out clean.
  8. Remove mold from hot water, and let cool completley on a rack.
  9. Then chill for at least 2hrs ( best made a day ahead)
  10. To unmold just loosen with the edge of a spatula. Place serving dish over top of mold and gently turn upside down.
  11. Fill the center of the custard with the fruit above.
  12. Enjoy!

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