Preparation time: 5 minutes
Total cooking time: 35 minutes
Serves 4
Total cooking time: 35 minutes
Serves 4
3 eggs
1/2 cup soft brown sugar
1 and 1/2 cups milk
1/2 cup cream
1 teaspoon vanilla essence
ground nutmeg, to dust
1 Preheat the oven to moderate 180 degrees C (350 degrees F/Gas 4). Brush a 1 litre ovenproof dish with melted butter.
2 Whisk the eggs, sugar, milk, cream and vanilla essence in a bowl for 1 minute. Pour into the dish and place the dish in a shallow baking dish. Pour enough boiling water into the baking dish to come halfway up the side of the ovenproof dish. Place on the oven shelf, sprinkle the top of the custard with nutmeg and bake for 15 minutes.
1/2 cup soft brown sugar
1 and 1/2 cups milk
1/2 cup cream
1 teaspoon vanilla essence
ground nutmeg, to dust
1 Preheat the oven to moderate 180 degrees C (350 degrees F/Gas 4). Brush a 1 litre ovenproof dish with melted butter.
2 Whisk the eggs, sugar, milk, cream and vanilla essence in a bowl for 1 minute. Pour into the dish and place the dish in a shallow baking dish. Pour enough boiling water into the baking dish to come halfway up the side of the ovenproof dish. Place on the oven shelf, sprinkle the top of the custard with nutmeg and bake for 15 minutes.
3 Reduce the heat to warm 160 degrees (315 degrees F/Gas 2-3) and bake for another 20 minutes, or until the custard is set. It should no longer be liquid but should wobble slightly when the dish is shaken lightly. Remove the dish from the water bath immediately. Serve warm or cold.
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