Baked egg custard with nutmeg

Baked egg custard with nutmeg

Category: Dessert | Serves: 2

Prep time: 10 minutes | Cooking time: 45 minutes


300ml (½ pint) semi-skimmed milk

2 medium eggs

25g (1oz) caster sugar

Few drops of vanilla extract

Freshly grated nutmeg, to taste

  1. Preheat oven to 170°C/150°C fan/gas mark 3. Put milk in a saucepan; heat gently until hot but do not boil. Remove from heat. Lightly whisk eggs, sugar and vanilla extract together in a heatproof bowl; pour on hot milk, stirring.
  2. Strain mixture through a sieve into a 600ml (1 pint) ovenproof dish. Sprinkle a little nutmeg all over top.
  3. Bake in oven for about 45 minutes or until set. Serve hot, cold or chilled with canned, stewed or fresh fruit or with the red plum compote from our lemon-scented rice pudding recipe. If serving hot, let baked pudding stand for 20 minutes or so before serving.

Nutritional information

Nutritional information of baked egg custard with nutmeg