Baked egg custard
A silky, wobbly baked egg custard with a dusting of nutmeg, just like the old school dinner favourite.
- Time1 hr
- LevelMedium
- Costabout £0.55 a head
- Oven150°C (130°C fan)
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Grease a 1 litre ovenproof dish and stand it in a deep roasting tin.
- 2
Whisk the eggs, egg yolk, erythritol and vanilla together in a bowl.
- 3
Warm the milk in a pan until steaming but not boiling. Slowly whisk it into the eggs.
- 4
Strain the mixture through a sieve into the dish. Sprinkle the nutmeg over the top.
- 5
Pour hot water from the kettle into the roasting tin to come halfway up the dish. Bake for 35 to 40 minutes until just set with a slight wobble in the centre.
38 min 20 s - 6
Lift out and cool. Serve warm or chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.