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Baked egg custard with nutmeg

This classic dessert, lightly spiced with nutmeg, can be made with everyday ingredients and is delicious served with fresh or stewed fruit.

Baked egg custard with nutmeg

Meal type: Dessert

Serves: 2

Preparation time: 10 minutes

Cooking time: 45 minutes

  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

Each Portion Contains:

Energy 828kJ 197kcal 10%
Carbs 19.8g -
Fat 8.1g Medium 12%
Saturates 3.1g Medium 16%
Sugar 19.8g Medium 22%
Salt 0.39g Low 7%

% = an adult's reference intake

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Ingredients

300ml (½ pint) semi-skimmed milk

2 medium eggs

25g (1oz) caster sugar

Few drops of vanilla extract

Freshly grated nutmeg, to taste

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