Traditional Egg Custard Pudding
Serves 4
Ingredients
Method
3 Eggs
1 tsp. Vanilla (Bean Paste)
500 ml. Milk ( You can use half milk, half cream)
65 g. Sugar (Castor)
½ tsp. Nutmeg (Grated)
Preheat the oven to 300ºF or 260ºF Fan / 150ºC or 130ºC Fan
In an ovenproof medium sized dish place the eggs, vanilla and sugar, and beat to combine. Add the milk and mix together. Grate the nutmeg over the top of the milk mixture.
Prepare a bain-marie by placing a baking dish, larger then the pudding bowl. Place the pudding bowl into the baking dish anf fill the baking tray with water so that the water is three quarters of the way up the pudding dish.
Bake in the oven for 45-50 minutes or until just set with a slight wobble in the middle. Serve warm or leave to cool in the fridge and serve cold with fresh berries.