Creamy Baked Custard

Creamy Baked Custard

INGREDIENTS
6

DIFFICULTY
Medium

SERVINGS
4

RATING

PREPARATION TIME
10 mins

COOKING TIME
50 mins

AGE GROUP
10 – 12 months

INGREDIENTS
2 whole eggs, and
2 extra egg yolks
60 grams (2 ounces) of caster sugar
½ teaspoon of vanilla extract
500 millilitres (16 fluid ounces) of single (thin) cream
1 teaspoon of ground nutmeg

METHOD
1. Preheat the oven to 165C (335F).

2. Boil a kettle (jug) of water.

3. Set 4 small ramekin dishes or custard cups into a baking tray.

4. For the 2 egg yolks, crack the shell with a knife, pull the shell half open, and tip the egg back and forth between shell halves – allowing the white to drop into a cup while keeping the yolk in the shell.

5. Heat the cream in a small/medium saucepan over medium heat until just below boiling point then remove from the heat.

6. In a medium-sized bowl, beat the whole eggs, egg yolks, sugar and vanilla extract with a whisk until foamy.

7. Gradually pour the hot cream into the egg mixture, whisking all the time, then use a ladle with a pouring lip to put the custard into the ramekins.

8. Put the tray on the oven shelf then carefully pour boiling water into the tray to come one third of the way up the ramekins.

9. Bake for 50 minutes, or until the tip of a knife comes out clean when inserted in the custard.

10. Sprinkle with a little nutmeg and serve warm or cold.

HANDY HINTS

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