Sunday, April 01, 2007

egg custard

Serves 4

400ml double cream
175ml full fat milk
6 egg yolks
6 tbsp runny honey
freshly grated nutmeg

Preheat the oven to 160 degrees / gas 3

Heat the cream and milk together until almost boiling, then remove from the heat. Beat the eggs and half the honey together, then pour in the hot cream mixture.

Drizzle the remaining honey into ramekins. Grate a little nutmeg on top of the honey, then pour in the custard. Sprinkle the top with a little more grated nutmeg.

Put the ramekins in a baking tray and pour in hot water to come halfway up the sides of the moulds. Place in the oven and bake for 50-60 minutes or until just set. Remove ramekins from water and allow to cool. Keep in the fridge until half an hour before serving.


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