Individual baked custards and variations

Ingredients:

Method:

Preheat oven to 160°C.

Heat milk until hot but not until simmering
Lightly beat egg, sugar and vanilla to mix well (but not until frothy).

Whisk hot milk into egg mixture.

Divide mixture between two small ramekins (individual serving size, about 8 cm diameter, ½ to ¾ cup capacity). Optional: sprinkle with nutmeg.

Stand ramekins in a shallow pan containing water to come half way up sides of dishes.

Bake at 160°C for about 35 minutes
Remove from pan and let stand for 10 minutes
Serve warm. Or cool, cover with foil and refrigerate

Use within 2 days.

Variation:

Steam-baked custards

If you have a steamer or big pasta pot with a perforated insert you can cook these custards perfectly without having to heat the oven.

To steam:

Cover each ramekin with a piece of foil, tucking it firmly down the sides.
Place custards in the steamer over boiling water; cover the pot and steam for 10 minutes.

Remove custards from steamer (take care as steam can burn – safest if you leave the lid on the steamer insert and lift it away from pot containing the boiling water).

Let custards stand, foil-covered, for about 10 minutes.

Cool before serving.

Please note* This recipe has been tested using Toddler Milk