Baked Egg Custard with Candied Fennel

Whisk egg yolks and sugar, thicken with warm vanilla milk and cream, then top with lemon-syrup glazed fennel slices.

Vegetarian Dessert Fennel Sweet Custard

Estimated Nutrition

Calories

1625.5

kcal / serving

1625.5 kcal total

Carbs

128.4g

per serving

128.4 g total

Fat

114.2g

per serving

114.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For candied fennel

Dairy

piece

Egg Yolks

Free-range

200

Milk

200

Double Cream

Fruits

tbsp

Lemon Juice

NutsSeeds

piece

Vanilla Pod

Split

Vegetables

0.5

bulb

Fennel

Sliced

Method

Whisk egg yolks and caster sugar in a large bowl until pale.

Heat milk, cream, and vanilla in a saucepan for three minutes without boiling.

Pour the warm liquid into the egg mixture while stirring well.

Return mixture to the heat for three minutes, stirring until thick enough to coat a spoon.

Cook fennel slices with sugar and lemon juice in a pan for five minutes on low heat.

Serve the custard in a bowl topped with the candied fennel.