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With a savory casserole as your main dish, it is simple and economical to follow with a dessert which can be cooked in the oven at the same time.
Ingredients
1 pt. milk
1/2 tsp. vanilla essence
3 eggs Nutmeg
2 Tbsp. sugar
Method
Heat the milk until it is just coming to boil. Meanwhile lightly whisk the eggs and sugar together.
Pour the milk onto the eggs, stirring. Add vanilla essence.
Strain into a 1 1/2 pint buttered ovenproof dish. Sprinkle the surface with grated nutmeg.
Place dish in a roasting tin containing cold water, to come 1 inch up side of dish.
Bake in the center of a moderate oven (375 F. - Gas Mark 4) for 40 to 45 minutes.
Variations
Using 2 eggs: this custard will set, if made with 2 eggs. However, it is firmer made with 3 eggs.
Individual or cup custard: Make as before, pouring mixture into 4 individual dishes which have been rubbed inside with buttered paper. Bake for about 25 minutes in a slow oven (325 F. - Gas Mark 2).
Coconut custard pudding: Make as Egg Custard, omitting nutmeg. When custard is set, spread lightly with warmed jam. Sprinkle with desiccated coconut and serve.
Cup custard deluxe: Prepare individual baked custards as described previously. Just before serving, have grill very hot. Top each custard with sour cream, sprinkle thickly with brown sugar and flash under the hot grill. The custard may be hot or cold. It is important that the dishes are flameproof.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986