15 fl oz (450 ml) low fat single cream
5 fl oz (150 ml) fresh skimmed milk
1 vanilla pod, split
8 fresh bay leaves
3 eggs
2 oz (50 g) caster sugar
pinch ground nutmeg
5 fl oz (150 ml) fresh skimmed milk
1 vanilla pod, split
8 fresh bay leaves
3 eggs
2 oz (50 g) caster sugar
pinch ground nutmeg
accompaniments
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method
1. Place the cream, milk, vanilla pod and 2 bay leaves in a pan and gently bring to the boil. Remove from the heat.
2. Whisk the eggs and sugar together and gradually blend into the strained cream.
3. Strain again into six 5 fl oz (150 ml) lightly buttered ramekins.
4. Sprinkle ground nutmeg on to each and top with a bay leaf.
5. Place the ramekins in a roasting tin, half fill the tin with boiling water and bake at Mark 4 (180°C) 350°F for 20 - 25 minutes, until set.
6. Allow to cool and serve with biscuits.
2. Whisk the eggs and sugar together and gradually blend into the strained cream.
3. Strain again into six 5 fl oz (150 ml) lightly buttered ramekins.
4. Sprinkle ground nutmeg on to each and top with a bay leaf.
5. Place the ramekins in a roasting tin, half fill the tin with boiling water and bake at Mark 4 (180°C) 350°F for 20 - 25 minutes, until set.
6. Allow to cool and serve with biscuits.
serving amount
serves 6
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