Baked egg custard

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1231

Serves 4

3 eggs, plus 1 egg yolk
2 tsp vanilla extract
300ml cream
150ml whole milk
80g caster sugar
Freshly grated nutmeg, to dust

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3.
  2. In a bowl, lightly beat the eggs, egg yolk and vanilla extract together until just combined but not too frothy.
  3. Place the cream and milk in a pan over a medium heat and add the sugar, stirring to dissolve. Heat until bubbles form at the sides, then pour into the egg mixture and stir to combine. Strain through a sieve into a small baking dish or four individual ramekins.
  4. Stand the baking dish in a roasting tin half-filled with hot water. Sprinkle the top with nutmeg. Bake for 35-40 minutes until just set but still slightly wobbly in the centre.
  5. Serve hot, warm or chilled, topped with berries, jam or simply on its own.

Per serving:
200kcals, 8.6g fat (4g saturated), 24.5g carbs, 23.5g sugars, 6.6g protein, 0g fibre, 0.086g sodium