Plain baked custard

Plain baked custard

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 cups milk
2 eggs
1 egg yolk
2 tablespoons sugar
A pinch salt
1/2 teaspoon vanilla essence or grated nutmeg

Method

  1. Preheat the oven to 160°C. Heat the milk in a heavy-based saucepan over a low heat. Mix together the eggs, egg yolk, sugar, salt and vanilla or nutmeg. Mix well, but do not beat. When small bubbles appear around edge of milk pan, pour about one-third into the egg mixture and mix until well blended, then add this mixture to remaining milk left in the pan and mix again. Put 6 buttered custard cups or 1 large dish in a baking tin and fill the cups with the strained custard. Carefully pour hot water into the baking tin to come halfway up the sides and bake for 30 minutes, or until a knife inserted in centre of the custard comes out clean. Remove from the water and cool.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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