Egg custard

Name: Egg custard
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 eggs, plus 1 yolk, lightly beaten; 1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste; 60g caster sugar; 215ml whole milk; 215ml double cream; nutmeg, to grate

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Esther Clark

comforting dessert custard dessert

Ingredients

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3 eggs, plus 1 yolk, lightly beaten1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste60 grams caster sugar215 milliliters whole milk215 milliliters double creamnutmeg, to grate

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Instructions

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Step 1

Heat the oven to 150C/130C fan/gas Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.

Step 2

Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.