BAKED CUSTARD

This old-fashioned recipe has been around for generations, and it screams comfort. It's smooth, creamy and so easy to prepare. What I love about this dessert is it's not laden with loads of sugar but has just enough to satisfy your sweet tooth. Serve on its own, or with fresh berries or preserved fruit. You'll also find this recipe in my "Five Ingredients" cookbook.

Ingredients:

2 cups (500ml) milk or cream, or a combination of both

1/3 cup (75g) caster sugar

3 eggs, plus 1 egg yolk

1 tsp vanilla extract

freshly grated nutmeg, to taste

Method:

• Preheat oven to 160°C.

• Combine the milk or cream and the sugar in a saucepan. Stir over medium heat until the sugar has dissolved and the mixture is just below boiling point. Remove from the heat.

• Whisk the eggs, yolk and vanilla in a large bowl until just combined (do not allow the eggs to become frothy).

• Gradually add the hot milk, stirring constantly, until combined. Pour the mixture through a sieve into a 4-cup capacity baking dish. Lightly dust the top with nutmeg.

• Place the dish into a roasting pan and carefully fill the pan with boiling water until it comes halfway up the sides of the dish.

• Bake for 35-40 minutes, until the custard is set but still a little wobble in the centre.

• Serve warm, or allow to cool and then place in the fridge to serve chilled.

• Keep in the fridge for up to 2 days.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 35-40 minutes

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