Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
BAKED EGG CUSTARD

INGREDIENTS to serve 4 people :-

570 ml (1 pt) milk

4 large eggs

1 pod vanilla or teaspoon vanilla extract

4 tablespoons golden granulated sugar

METHOD :-

Place the milk in a saucepan.

If using a vanilla pod, then cut the pod lengthways with a small sharp knife.

Scrape out all the seeds from inside. Place all the seeds and pod into the milk.

Bring the milk to the boil, remove it from the heat, and leave to infuse for 10 minutes.

Remove the vanilla pod halves.

If using vanilla extract, then simply add it straight to the boiled milk.

Break the eggs into a large bowl with the sugar, and whisk until thoroughly combined.

Add the vanilla flavoured milk to the bowl and mix well.

Strain the mixture into a jug.

Divide the mixture evenly between four dariole moulds, or pour into a pie dish.

Place the moulds or dish into a roasting tin half full of hot water.

Bake at Gas Mark 3 / 325F / 170C (150C for fan oven) for 35 - 45 minutes until the custard is just set.

Remove from the hot water, and leave to cool before refrigerating.

If using dariole moulds, they can be turned out just before serving.