- 2 whole eggs plus
- 2 extra yolks
- 60g caster sugar
- half a tsp vanilla extract
- 500mL thin cream
- 1 tsp ground nutmeg
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.
- I am more of a fan of pouring custard but baked custard does have the benefit of being a dessert all on its own.
- You could pour this custard recipe into a pastry shell and bake to create an easy custard tart.
- This recipe was created by Ella Walsh for Kidspot, New Zealands .