Ingredients
2 whole eggs
2 extra yolks
60g caster sugar
½ tsp vanilla extract
500ml thin cream
1 tsp ground nutmeg
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 oven
- 1 custard cups
- 1 small ramekins
- 1 baking tray
Instructions
- Preheat oven to 165C. Set four custard cups, or small ramekins, into a baking tray and fill the tray with water to 1/3 of the height of the cups. Set aside.
- Heat the cream until scalding. Remove from the heat.
- Beat the eggs, egg yolks, sugar and vanilla extract together until foamy. Gradually add the hot cream, stirring constantly.
- Divide the mixture between the cups and bake for 50 mins, or until the tip of a knife comes out clean when inserted in the custard.
- Sprinkle each cup with a little nutmeg and serve warm or cold.
Notes
Tip
Baked custard has the benefit of being a dessert all on its own.
Variation
You could pour this custard recipe into a pastry shell and bake to create an easy custard tart.
