Baked egg custard with pomegranate

3
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
Make a simple egg custard into something special by topping it with pomegranate seeds. Lovely!

Ingredients

Semi Skimmed Milk

600 ml

Egg, whole, raw

3 medium, raw, British Lion

Vanilla Extract

1 teaspoons, level

Caster Sugar

25 g

Pomegranate

1 medium, seeds

Instructions

  1. Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F.
  2. Heat the milk until quite hot, but do not boil it. Remove from the heat.
  3. Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk stirring all the time. Strain the mixture through a sieve into 6 individual baking dishes, or into one large dish.
  4. Stand the dishes, or dish, in a roasting tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts, or for about 50-55 minutes for one large dish. The custard should be set and firm to the touch. Cool slightly.
  5. Serve the custards with the pomegranate seeds sprinkled over the surface.

Notes

Instead of serving with pomegranate seeds, simply sprinkle freshly grated nutmeg over the surface of the custards before baking them.

Start eating better than ever!