With a dollop of cream…
This mouthwatering dessert is on the menu at work and begged to be photographed…
INGREDIENTS:
2½ cups (625ml) milk
3 eggs
1 egg yolk
1-2 teaspoons natural vanilla essence
1/3 cup (75g) caster sugar
grated fresh nutmeg or ground nutmeg
3 eggs
1 egg yolk
1-2 teaspoons natural vanilla essence
1/3 cup (75g) caster sugar
grated fresh nutmeg or ground nutmeg
METHOD:
Preheat oven to moderately slow (160°C/140°C fan-forced).
Bring milk almost to the boil in a medium saucepan. Remove from heat.
Whisk together eggs, egg yolk and vanilla essence to taste. Add sugar in a bowl until just combined (do not aerate).
Gradually whisk hot milk mixture into egg mixture. Strain into a 1-litre (4-cup) capacity shallow ovenproof dish (or pie plate). Sprinkle with nutmeg.
Place dish inside a larger baking dish. Carefully pour boiling water into baking dish to come halfway up the sides of custard dish. Bake for about 45 minutes, until custard just wobbles in the centre or when a small sharp knife inserted in the centre of the custard comes out clean.
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