Saturday, 10 February 2018

Baked Custard

Baked Custard doesn't really sound that pretty or appetising, but I have recently made some, and it was demolished in pretty quick time!  
It's lovely served cold with fruit salad or any other fruits
You can either make it in small ramekins or one large dish.

Always place the custard dish in a bain-marie - larger tin with very hot water in, about halfway up, so that the custard steams a little ...........

3 large eggs
1/3 cup of sugar - caster or demerara 
1 tsp. vanilla essence
pinch of salt

2.1/2 cups of very warm Full Fat Creamy Milk - this has the best taste
pinch of either ground nutmeg or cinnamon 

1. Beat the eggs and sugar until light and frothy - it wont be thick, but still liquidy.
2. Very slowly whisk in the warm milk a little at a time - so as not to scramble the eggs.
3. Add the cinnamon or nutmeg to taste.
4. Pour into a very lightly greased bowl and bake for approx. 30mins to 45 - until the custard is 'set'.
5. Leave to cool then refrigerate - covered.

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