Wednesday, March 25, 2015

Baked egg custard with berries.

  • Serves: 4
  • Cook time: Ready in about 1 hour 15 minutes, plus 4 hours' chilling time
  • Total time: Over 60 Minutes
  • Syns per serving: 3

  1.     4 medium eggs
  2.     600ml skimmed milk
  3.     1 tsp vanilla extract
  4.     3 tbsp sweetener
  5.     ½ tsp ground cinnamon, plus a little extra to decorate
  6.     Grated zest and juice of 1 orange
  7.     A pinch of freshly grated nutmeg
  8.     200g mixed raspberries, blueberries and hulled and halved strawberries, to serve


    Preheat your oven to 180°C/160°C Fan/Gas 4. Whisk the eggs in a large mixing bowl until frothy.
    In a pan, heat the milk, vanilla, sweetener and half the cinnamon until nearly boiling, then pour into the eggs in a slow drizzle, whisking continuously.
    Strain the mixture through a sieve into a large measuring jug. Stir in the orange juice and most of the zest, then pour the mixture into 4 ramekins and place on a baking tray. Sprinkle with nutmeg and bake for 50-60 minutes, or until just set.
    Leave to cool, then chill for 3-4 hours. Sprinkle with the remaining cinnamon and zest. Serve with mixed berries.

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