Baked custard pudding is just the thing for all this unseasonably cold weather! I think here in Australia we are suffering through one of the coldest summers in a very long time. I'm no weather expert of course, so go ahead, flame away!
I tried this easy baked custard recipe a little while ago and have repeated it a few times since. It is spectacularly easy. It's just a shame it isn't quicker but I guess that is the way that custard rolls. I'll be making this again this evening since for dessert post Thai beef salad (that's another post, coming soon, incidentally. It has just reached repertoire status in our house!).
The custard takes about an hour and a half when all is said and done, but it is totally worth it. It tastes just amazing served with some fresh fruit, or perhaps some poached apricots.
Baked Custard Pudding (from allrecipes.com.au)
Serves 2 very greedy adults, or maybe 4 if you are feeling generous!
1¾ cups milk
½ cup cream
¼ cup caster sugar
3 large eggs
1 teaspoon vanilla essence
nutmeg or cinnamon
Fresh fruit (for serving)
I have also seen some recipes that throw in a handful of sultanas in the bottom of the baking dish. It does sound lovely, actually.
1. Preheat the oven to 160 degrees. Lightly grease a 1 litre baking dish
2. Slowly heat the milk and cream in a saucepan - do not boil. Remove from heat
3. In a large bowl, whisk the caster sugar, eggs and vanilla until well combined
4. Gradually add the milk/cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture into the baking dish and sprinkle with the cinnamon or grated nutmeg
6. Place the baking dish in a large roasting pan, and fill the roasting pan with warm water (enough to reach 2/3 up the side of the baking dish)
7. Bake for about an hour, or until the surface is firm when touched lightly.
8. You can also use small ramekins for this recipe: bake them for about 35 minutes before you start checking whether they are cooked.
9. Serve warm over fresh fruit. Divine! It is also very good served cold, if it makes it that far.