Baked Egg Custards

This homey, old-fashioned pie deserves a comeback not only because it’s delicious, but also because it’s so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. This Easy Baked Egg Custard is not only a delicious comfort food but it is also a great way to use up milk… Serves 6 Free if you use your Milk as Hea


3 Large Eggs (ff) 400mL skimmed Milk (From your daily allowance) 4 Heaped Tbsp sweetener 1 Teaspoon Vanilla Extract Nutmeg


Preheat the oven, set at 150c. Warm the milk, whisk the eggs, vanilla & sweetener. Pour the warm milk onto the eggs mixture, stirring as you go. Pour into ramekins and sprinkle with nutmeg. Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins. Place on the middle shelf of the oven for 30 mins or until they are set. Remove from the oven and leave on the tray until cool then transfer to the fridge to chill. Enjoy.