Elizabeth November 9th, 2007

I know this is in danger of turning into a recipe blog, but I can’t help that I keep coming up with awesome creations! Tonight I made a baked custard, modified from one that I found in an ancient Woman’s Weekly cookbook, and it’s AMAZING. It’s also really, really simple and not entirely bad for you.

So since I’m in such a giving mood, here’s how you do it.

INGREDIENTS

2½ cups milk
3 eggs + an extra yolk
2 teaspoons vanilla essence
1/3 cup caster sugar
nutmeg

METHOD

Slowly heat the milk in a medium saucepan, stirring continuously. Bring the milk almost to the boil, and remove it from the heat.

Whisk together the eggs and vanilla essence. Gently add the sugar, and then whisk in the hot milk.

Pour everything into a 4-6 cup (1-1.5L) shallow ovenproof dish, and sprinkle with nutmeg. You can also place small slivers of butter evenly around the dish, which can help the top to brown. And make you fatter.

Then place this dish inside a larger one. Pour boiling water into the larger baking dish until it comes halfway up the sides of the smaller dish.

Cook at 160C (or 140C for fan-forced) for 45-60 mins. Custard is cooked when the centre gets wobbly.

I served mine tonight with pears, peaches, cinnamon and caster sugar that was heated for 5 mins on the stove. There were no leftovers! I probably would have added sultanas to the custard if it wasn’t for the fact that we’re babysitting tonight, and sultanas may have been a dealbreaker.

Once I’ve posted this I’m going to go and do one of my favourite things - eat chocolate during The Biggest Loser. Watching them do all that exercise makes me hungry…

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