I have always loved the velvety smooth texture of baked custard.
So easy to make & thoroughly delicious.
I use raw milk & free range eggs but whatever you have, will do.
1/2 cup of cream (or all just milk if you prefer)
Make up to a litre with whole milk
3 large eggs
1-2 dsp raw sugar
1 tsp vanilla essence
Gently heat the milk & cream until the mix almost comes to the boil.
Watch carefully so it doesn't boil over!
Pour on to the beaten eggs, sugar & vanilla, whisking as you go.
Strain through a sieve & pour in to one large dish (greased with butter) or many small ones.
Or even better still bake in jars- then pop on the lid to store in the fridge.
Finally, grate some nutmeg over the top & set in a dish of hot water.
Bake for around 30- 40 mins at 125 degrees C
Or until custards are set & a knife comes out cleanly if poked in the centre.
Lovely hot, warm or cold.
Great for picnics, small children or grown ups who love whole nourishing food & custard.
