Bev's Happy Owls

Baked egg custard


Serves 6, 4sp per serving

600 ml Semi Skimmed Milk
3 medium (raw) Egg, whole, raw,
1 teaspoons (level) Vanilla Extract
25g Caster Sugar
nutmeg

Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F.

Heat the milk until quite hot, but do not boil it. Remove from the heat.

Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk stirring all the time. Strain the mixture through a sieve into 6 individual baking dishes, or into one large dish.

Stand the dishes, or dish, in a roasting tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts, or for about 50-55 minutes for one large dish. The custard should be set and firm to the touch. Cool slightly.

sprinkle freshly grated nutmeg over the surface of the custards before baking them.

Serve the custards

Make it into something special by topping it with pomegranate seeds!