Baked Custard Ramekins
500ml (16 floz) Milk
2 large Eggs
2 Egg Yolks
25g (1oz) Golden Caster Sugar
1 Cinnamon stick
Grated nutmeg
Pre-heat the oven to 170°C: 325°F: Gas 3
Place the milk and cinnamon stick in a saucepan and bring to a boil, then remove from the heat.
Beat the eggs and extra yolks with the sugar, remove the cinnamon stick and whisk the milk into the
egg mixture.
Pour into individual ramekins and sprinkle with a pinch of nutmeg.
Place the ramekins in a large roasting tin, pour in hot water into the tin until reaches half way up the
side of the ramekins.
Bake for 35 minutes.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved