-
Preheat the oven to 140C/ Fan
120C/Gas 1. Put the milk into the saucepan. Split the
vanilla pod in two length ways, scrape out the seeds and
add the pod and seeds to the milk. Bring the milk just to
the boil.
-
Meanwhile, mix together the
egg yolks, egg and sugar. Strain the boiling milk over the
egg mixture and stir well. Skim off the surface to remove
any foam.
-
Ladle into four 125ml ramekins
and place in a roasting tin. Pour enough hot water into
the tin to come halfway up the sides of the ramekins. Bake
for 30 mins, or until the custards are firm to the touch.
Leave the ramekins on a wire rack to cool, then
refrigerate until ready to serve.
|
DAILY
DINNERS 
