Categories: January

Ingredients

• 3 medium eggs
• 90g caster sugar
• 284ml double cream
• 275ml milk
• 1/2 tsp vanilla extract
• freshly grated nutmeg, to sprinkle

Directions

1. Preheat the oven to 160˚C/fan 140˚C/gas 3. In a large bowl, whisk the eggs, sugar, cream, milk and vanilla together. Strain into a 1.2 litre baking dish, then sprinkle generously with nutmeg.

2. Put the baking dish into a roasting tin, and fill the tin with enough boiling water to come halfway up the sides of the baking dish. Bake for 40 minutes, until the custard is just set but still has a slight wobble. Set aside to cool slightly, then serve warm.

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