Ingredients
- Three quarters pint of full cream milk
- Six eggs
- Two heaped tablespoonfuls of sugar
- Nutmeg (grated)
Method
- Heat the milk and sugar until warm (if using a microwave - three minutes)
- Blend the eggs together
- Using a hand blender gradually add the warm milk and sugar into the beaten eggs
- Gently pour the mixture into a low pretty Pyrex dish
- Sprinkle on a small amount of nutmeg
- Take a medium sized meat pan – fold a tea towel into four and place at the bottom of the pan – pour in half-an-inch of cold water
- Place the egg custard on top of the tea towel in the pan of water
- Cook slowly – Gas Mark 2 - 150°C or 300°F until the surface is golden brown
- Allow the custard to cool
- Eat and enjoy!
