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Baked Custard Recipe

AuthorARY ZAUQ

Yields1 Serving
 NOTE- For More Than 9months Babies
 2 whole eggs plus
 2 extra yolks
 60g caster Sugar
 1½ tsp vanilla extract
 500mL thin Cream
 1 tsp ground Nutmeg
1

Preheat oven to 165°C. Set four custard cups, or small ramekins, into a baking tray and fill the tray with water to 1/3 of the height of the cups. Set aside.

2

Heat the cream until scalding. Remove from the heat.

3

Beat the eggs, egg yolks, sugar and vanilla extract together until foamy. Gradually add the hot cream, stirring constantly.

4

Divide the mixture between the cups and bake for 50mints, or until the tip of a knife comes out clean when inserted in the custard.

5

Sprinkle each cup with a little nutmeg and serve warm or cold.

Category

Ingredients

 NOTE- For More Than 9months Babies
 2 whole eggs plus
 2 extra yolks
 60g caster Sugar
 1½ tsp vanilla extract
 500mL thin Cream
 1 tsp ground Nutmeg

Directions

1

Preheat oven to 165°C. Set four custard cups, or small ramekins, into a baking tray and fill the tray with water to 1/3 of the height of the cups. Set aside.

2

Heat the cream until scalding. Remove from the heat.

3

Beat the eggs, egg yolks, sugar and vanilla extract together until foamy. Gradually add the hot cream, stirring constantly.

4

Divide the mixture between the cups and bake for 50mints, or until the tip of a knife comes out clean when inserted in the custard.

5

Sprinkle each cup with a little nutmeg and serve warm or cold.

Baked Custard Recipe