{"id":3934,"date":"2026-07-20T20:41:50","date_gmt":"2026-07-20T20:41:50","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3934"},"modified":"2026-07-20T20:41:50","modified_gmt":"2026-07-20T20:41:50","slug":"baked-nocino-and-nutmeg-custard","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/baked-nocino-and-nutmeg-custard\/","title":{"rendered":"Baked Nocino and Nutmeg Custard"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Simple, elegant, velvety creamy and soft, set just enough so that a dessert spoon finds no resistance when enjoying each morsel of this baked walnut flavoured custard. Served either still slightly warm or chilled, a perfect remedy for current hot summer days and nights.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s very easy to make and more importantly, not labour intensive. Something I currently bare in mind given high temperatures and even higher levels of humidity in our ground floor Venetian kitchen.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><em>Nocino<\/em> is an Italian walnut liqueur and it enhances so well otherwise rather plain custard. Together with a few pinches of nutmeg makes it quite a sophisticated grown up pudding.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">360 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 egg yolks plus one whole egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3-4 tablespoons of <em>Nocino<\/em><\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">vanilla seeds (optional)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few pinches of freshly ground nutmeg<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Position the oven rack in he centre of the oven.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C, static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring to the simmer (do not boil) the cream along with the sugar in a saucepan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk the egg and the egg yolks in a bowl. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in about one third of the cream into the bowl with the eggs, whisking all the while.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now pour the egg mixture back in to the saucepan with the remaining cream. Stir in the Nocino to taste.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the custard mixture into 4 ramekins or custard cups and sprinkle each top with the nutmeg.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the ramekins in a deep baking dish or tray.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in hot but not boiling water into the base of the baking dish until it reaches half way up the sides of the ramekins. Cover loosely with a sheet of aluminium foil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake for 35-40 minutes, until the custards are set but still have some wobble in the centre.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove the<span class=\"Apple-converted-space\">\u00a0 <\/span>ramekins with the cooked custard from the water bath and place them on a wire rack to cool.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve them either warm or chilled in the fridge.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grate some extra nutmeg on the top of each <em>Nocino<\/em> custard and decorate, if you wish, with fresh raspberries, blackberries or cherries.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Simple, elegant, velvety creamy and soft, set just enough so that a dessert spoon finds no resistance when enjoying each morsel of this baked walnut flavoured custard. Served either still slightly warm or chilled, a perfect remedy for current hot summer days and nights. It\u2019s very easy to make and more importantly, not labour intensive. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/baked-nocino-and-nutmeg-custard\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Nocino and Nutmeg Custard&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3937,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[735,736,737,738],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3934"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3934"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3934\/revisions"}],"predecessor-version":[{"id":3943,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3934\/revisions\/3943"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3937"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}