Egg Custard

Baked Egg Custard with Marinated Pepper Strawberries

  • 110ml red wine
  • 10g pink peppercorns
  • 50g sugar
  • 1 punnet strawberries cut in half
  • Marinade above together for a 2 hours minimum

Egg Custard oven 160oC

 

  • 400g double cream
  • 175g full milk
  • 4 egg yolks
  • 2 eggs
  • Nutmeg
  • 90g sugar
  1. Whisk the sugar, eggs, nutmeg and egg yolks until light and fluffy
  2. Boil and add milk/cream and mix to egg/sugar mix. strain into ramekins or oven proof tea cups. Cook in a water bath – water ½ way up mould.
  3. Bake for 50 minutes approx. At 160oC . Cool down then keep in refrigerator. Serve turned out in a dish surrounded by the fragrant strawberries.  Or if taking them on a picnic poach the egg custard in a small jam jar about 2/3rds full. When cold add the marinated strawberries and place on the lid.

 

 

 

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