Egg Custards
Pete’s Egg Custards
(Free if you use your Milk as HEA)
Serves 6
Ingredients
3 Large Eggs (p)
350mL Skimmed Milk (1Hea)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg
Method
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.
(Free if you use your Milk as HEA)
Serves 6
Ingredients
3 Large Eggs (p)
350mL Skimmed Milk (1Hea)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg
Method
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.
