This recipe was given to me by my brother, Kevin. To see images taken through the process please click here.
Baked Custard Ramekins
- 500ml (16 floz) Milk
- 2 Large Eggs
- 2 Egg Yolks
- 25g (1 oz) Golden Caster Sugar
- 1 Cinnamon Stick
- Grated Nutmeg
Pre heat the oven to 170C or 325F or Gas 3.
Place the milk and cinnamon stick in a saucepan and bring to the boil and then remove from the heat.
Beat the eggs and extra yolks with the caster sugar,
Remove the cinnamon stick and whisk the milk into the egg mixture
Pour into individual ramekins and sprinkle with a pinch of nutmeg
Place the ramekins in a large roasting tin, pour in hot water into the roasting tin until it reaches half way up the side of the ramekins
Bake for 35 minutes.
(If like me you cannot read the ml or floz just put milk into the 4 ramekins until it is just below the top. )