Dark secret custards

(7 ratings)
Woman's Weekly Dark secret custards
Woman's Weekly Dark secret custards
  • Serves: 4

  • Prep time:

  • Cooking time:

    chill for 3 hours after cooking
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe An easy to make pud that tastes like a caramel custard. Quickly made, baked, then left in the fridge to set, but it's a very soft set. Like creme brulee but without the crunchy top.


  • 300ml ( pint) double cream
  • 60g (2oz) dark muscovado sugar
  • 45g (1oz) molasses sugar
  • Good pinch of salt
  • 4 large egg yolks
  • teaspoon vanilla extract

This is sweet and rich so it could stretch to serve 6 or even 8 people after a big meal. The custard is a very soft set.


  1. Set the oven to Gas Mark 2 or 150C. Warm the cream with both sugars and salt over a low medium heat, stirring until the sugar has dissolved. Take off the heat.
  2. Beat the egg yolks in a large bowl and slowly whisk in the hot, sweetened cream with the vanilla extract. Strain into a jug and then pour into 4 ramekin dishes.
  3. Put the ramekins in a deep roasting tin and pour in enough boiling water to come halfway up the sides of the dishes. Bake for 30-35 mins until just set, but with a little wobble. Take them out of the tin. Chill for about 3 hours. The custards will set more on cooling.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 482(kcal)
  • Fat 41.0g
  • Saturates 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter