Deliciously simple, these baked custards will go well with seasonal berries or fruits.
|1 ¾ cups||Milk (Main)|
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- Heat oven to 120 degC. Place the milk, split vanilla bean and seeds in a saucepan and bring just to the boil, then remove from the heat and set aside to infuse for 10 minutes.
- Place the egg (1x whole), yolks (x4) and sugar in a bowl and beat to combine. Strain the hot milk over the egg mixture and stir to combine. Return to the saucepan and simmer very gently for 10 minutes, stirring continuously until the mixture thickens to coat the back of a wooden spoon.
- Pour into four 180ml-capacity ramekins and place ramekins in an oven pan. Pour hot water into the pan to come halfway up the sides of the ramekins (this is called a water bath).
- Bake for 30 minutes or until the custards are set. Remove ramekins from the water bath to cool, then refrigerate until ready to serve.