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Baked egg custard

Ingredients

  • 1 cup (250ml) canned evaporated milk
  • Yolks from 4 large eggs
  • 1/3 cup (75g) caster sugar
  • 1/2 teaspoon vanilla extract
  • Ground nutmeg (preferably freshly grated), to sprinkle

Method

  • Step 1 - Preheat oven to 160°C. Combine milk and 1 cup (250ml) water in a saucepan. Place over medium heat and heat to scalding point. Beat yolks in a bowl, then add the sugar and vanilla. Slowly pour in hot milk, stirring constantly. Pour mixture into four 1/2 cup (125ml) ramekins and place in a baking pan. Fill the pan with hot water to come halfway up sides of the ramekins.
  • Step 2 - Sprinkle with the nutmeg. Bake for 45 minutes or until tip of a knife comes out clean when inserted. Serve warm or cold.

Recipe Ingredient

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