Baked Egg Custard Recipe
Summary
Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Eggs | 3 | |
| Milk | 1 Pint | |
| Sugar | 1 Ounce | |
| Nutmeg - A pinch or Vanilla essence - 3-4 drops | ||
| Cooking fat | ||
Directions
GETTING READY
1. Preheat oven to Regulo 3 or 300°F.
2. Take a 1 pint pie dish and grease it a cooking fat of choice.
MAKING
3. In a basin, break eggs and whisk with a fork until smooth. Put in vanilla essence if used.
4. In a bowl, warm milk and sugar together to 98°F; make sure the sugar has dissolved.
5. Pour the warmed milk into the beaten egg basin and stir to blend
6. Strain the blended mix into the greased pie dish. Scatter nutmeg lightly.
7. Cook two-thirds of the way down the oven for 40 to 50 minutes, or until the custard is set.
SERVING
8. Chill and serve cold with stewed fruit, or jam sauce.
1. Preheat oven to Regulo 3 or 300°F.
2. Take a 1 pint pie dish and grease it a cooking fat of choice.
MAKING
3. In a basin, break eggs and whisk with a fork until smooth. Put in vanilla essence if used.
4. In a bowl, warm milk and sugar together to 98°F; make sure the sugar has dissolved.
5. Pour the warmed milk into the beaten egg basin and stir to blend
6. Strain the blended mix into the greased pie dish. Scatter nutmeg lightly.
7. Cook two-thirds of the way down the oven for 40 to 50 minutes, or until the custard is set.
SERVING
8. Chill and serve cold with stewed fruit, or jam sauce.
Chef
