Baked Custard
Eggs and milk baked in a water bath at a low temperature — the two rules that decide whether you get silk or scrambled egg. A knife slipped into the centre should come out clean.
Ingredients
- milk — 1 l
- eggs — 5 pcs
- sugar — 100 g
- salt — 0.25 tsp
- grated nutmeg — 1 pinch
Instructions
- Heat the oven to 150°C (300°F) and butter a mould or six ramekins.
- Heat the milk until it steams, but do not let it boil.
- Beat the eggs lightly with the sugar and salt, then pour the hot milk in slowly, stirring all the while.
- Strain the mixture into the mould and grate nutmeg over the surface.
- Stand the mould in a roasting tin and pour in hot water to come halfway up the sides; keep the water below a simmer or the custard will weep.
- Bake until just set — a knife slid into the centre should come out clean — then cool before serving.