Egg Custard

Baked Egg Custard with Marinated Pepper Strawberries

Egg Custard oven 160oC

 

  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.

 

 

 

Navigation