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Baked Egg Custard with Nutmeg |
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| Serves 2 |
Prep 10 mins |
Cooking 45 mins |
Easy |
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+ 20 mins rest |
My rating |
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Ingredients |
300ml (1/2 pint) semi-skimmed milk
2 medium eggs
25g caster sugar
a few drops vanilla extract
freshly grated nutmeg, to taste
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Adapted from the British Heart Foundation
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Preheat oven to 170°C/150°C
fan/gas mark 3. Put milk in a saucepan; heat gently until
hot but do not boil. Remove from heat. Lightly whisk eggs,
sugar and vanilla extract together in a heatproof bowl;
pour on hot milk, stirring.
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Strain mixture through a sieve
into a 600ml (1 pint) ovenproof dish. Sprinkle a little
nutmeg all over top.
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Bake in oven for about 45
minutes or until set. Serve hot, cold or chilled with
canned, stewed or fresh fruit or with the
plum compote
from this recipe. If serving hot, let
baked pudding stand for 20 minutes or so before serving.
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DAILY
DINNERS 
