Baked custard

  • 2 large eggs. If you have any extra egg yolks you can add them as well or instead of some of the whole eggs.
  • 2 cups milk
  • 1/8 teaspoon salt
  • 4 tablespoons white sugar (fine if possible)
  • Pinch nutmeg (fresh-grated if possible)

Quantities for 4 people. Preheat oven to 160 C fan. Bake in ramekins or one big dish. Either way stand the dishes in a tray with water up to the same level as the mixture inside.

Whisk the eggs lightly, add the milk and sugar and keep whisking/mixing until the sugar is dissolved. Strain the mixture, then put into the baking dishes. Grate nutmeg and sprinkle on top.

Bake for 40 to 55 minutes (longer for large dish). You can take them out when not quite set and leave standing in the water bath to finish off slowly and keep warm.

Troubleshooting – if you find when you eat it that the custard has separated (with holes/splits where liquid leaks out you have either cooked at too high a temperature or for too long.