Baked Custard

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.

Katie