Waitrose and Partners
Gooseberry and elderflower baked custards

Gooseberry and elderflower baked custards

This wonderfully different dessert will bring a ray of sunshine to any day, and the deliciously tart gooseberries showcase British fruit at its very finest.

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  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300ml double cream
  • 300ml whole milk
  • 1 vanilla pod, split, seeds scraped out and reserved
  • ½ lemon, zest
  • 2 eggs
  • 4 egg yolks
  • 75g caster sugar

For the compote

  • 300g Cooks' Ingredients Gooseberries
  • ½ tbsp caster sugar
  • 5 tbsp elderflower liqueur


  1. Preheat the oven to 140?C, gas mark 1. Put the cream, milk, vanilla pod and seeds, and lemon zest in a pan and heat gently until almost boiling. Take off the heat, cover and set aside to infuse for 5 minutes.

  2. Using a balloon whisk, beat the eggs, yolks and sugar until pale. Remove the vanilla pod from the cream mixture, then pour it over the egg mixture and whisk until combined.

  3. Boil a kettle and put 4 x 200ml ramekins into a high-sided roasting tray. Strain the custard mixture into a jug, then divide it between the ramekins. Pour boiling water into the tray until it comes about halfway up the sides of the ramekins. Bake for 35-40 minutes until just set. Carefully lift out of the roasting tray and set aside to cool.

  4. Meanwhile, make the compote. Put the gooseberries and sugar in a pan; warm over a low heat until the sugar has dissolved and the gooseberries have begun to break down. Set aside to cool. Stir in the elderflower liqueur. Spoon a little of the compote onto each custard and serve any remaining alongside.

Cook’s tip

This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue.


Typical values per serving when made using specific products in recipe


2,877kJ/ 699kcals



Saturated Fat












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