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Baked Custard

ingredients

1 pt (568 ml) milk
3 eggs
2 tbls (25 g) sugar
ground nutmeg

method

1. Warm the milk in a saucepan but don't boil it.

2. Whisk the eggs and sugar lightly in a basin; pour on the hot milk, stirring all the time.

3. Strain the mixture into a greased ovenproof dish, sprinkle the nutmeg on top and bake in the oven at 170°C (325°F) mark 3 for about 45 minutes, or until set and firm to the touch.

What did you think?

29 people have helped to review this recipe. Thankyou!

Egg custard in pastry
posted by Nancy G @ 12:14PM, 11/22/08
It could be your bowl is too deep, so it takes longer to set the custard than to bake the pastry. Some cookbooks recommend (for custard pie, for instance) baking the two separately, in matching pie tins, then sliding the custard into the pie shell. That way the pastry isn't soggy.
Bain Marie
posted by Claire G @ 07:31AM, 2/28/09
We always baked our custards in a dish set in a pan of water, which prevented the bottom from burning.
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