Egg custard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 eggsplus 1 yolk, lightly beaten
- 1 vanilla podsplit lengthways and seeds scraped out or 1 tsp vanilla bean paste
- 60g caster sugar
- 215ml whole milk
- 215ml double cream
- nutmegto grate
Nutrition: Per serving
- kcal434
- fat36g
- saturates21g
- carbs18g
- sugars18g
- fibre0g
- protein9g
- salt0.3g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
step 2
Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
