Simple and delicious, this Baked Egg Custard is inexpensive and can be made with no fat milk if you are counting calories. Try adding some stewed apples, pears or rhubarb to the top for a winter treat.
Serves: Six
Time: One hour and 30 minutes
Ingredients
- 3 eggs, beaten
- 1/2 cup sugar
- 3 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon ground nutmeg
Method
Preheat oven to 150°C. Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth. Pour into six individual ramekins (or oven-safe coffee cups). Sprinkle with nutmeg. Half fill a large baking dish with water and place ramekins in it. Bake in the oven for about 1 hour 20 minutes or until knife comes out clean when inserted into middle of one of the custards. Can be served warm or cold. Top with stewed apples, pears or rhubarb for a wintery treat.
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