No-one could make baked custard like mum. Whenever I went home she always asked what I would like her to make for me - it got to the stage that she didn't have to ask, it was waiting for me when I arrived!
One day I asked her for the recipe and she simply told me that all she did was to double the amount of eggs.
- 6 eggs
- 75 g caster sugar
- 500 ml milk
- 1/2 tsp vanilla bean paste
- grated nutmeg
- butter to grease the dish
Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease a deep square ovenproof baking dish with butter.
Beat the eggs and sugar together in a bowl.
Add the milk and vanilla bean paste to the egg and sugar mixture, and whisk to combine.
Pour the mixture into the prepared baking dish and sprinkle with nutmeg.
Place the dish in a large roasting tin and pour in enough hot water to come halfway up the sides of the dish.
Bake for 30-45 minutes, until set.
Allow to cool before serving.
- To test - slip a knife into the custard and if it shows a cut when the knife is gently drawn sideward, the custard is cooked.
- Serve with stewed seasonal fruit.