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Baked egg custard
Recipe description
Egg custard can be made with double cream, but here we have offered you a less fattening version.
Serves: 2-4 persons
Prep time: 15 mins
Cooking time: 1hr
Total time: 1hr 15 mins
Ingredients
- 1 pint (570 ml) of milk
- 3 eggs
- 2 tbsp of caster sugar
- freshly grated nutmeg
Recipe instructions
- Preheat the oven to 325°F (160°C).
- Pour the milk into a saucepan and warm over a gentle heat. Do not allow the milk to boil.
- Whilst the milk is heating up, whisk together the eggs and the caster sugar until they are light and fluffy.
- Pour into the warmed milk, whilst stirring continuously.
- Strain the custard mixture into a jug and then pour into individual moulds or a larger ovenproof dish.
- Grate nutmeg over the top and place into the oven.
- Bake for 45 - 50 minutes or until the custard has set and it is firm to the touch.
- You may serve the egg custard warm or allow to cool completely and serve cold.
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