Baked Egg Custard Recipe

1. 1

   Heat cream and lowfat milk in heavy saucepan over low heat.

2. 2

   Mix together Large eggs, egg yolk, sugar, vanilla and nutmeg.

3. 3

   Mix well but don't beat.

4. 4

   When bubbles appear around edge of the heating lowfat milk/cream, remove from heat and pour about 1/3 into egg mix and mix till well blended, then add in remaining lowfat milk and mix again.

5. 5

   Strain custard and pour into 4 individual greased ovenproof dishes.Put into a baking tin and carefully pour warm water in tin to come half way up sides.

6. 6

   Bake in moderately slow oven (320F) for 30 min, or possibly till set.

7. 7

   Serve hot or possibly cool.

8. 8

   Also called Petit pots a la creme.

* Per serving · 4 servings · Values may vary.

No additional tips available.