Baked egg custard with pomegranate
3
Points®
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
Vanilla Extract
1 teaspoon(s), level
Caster Sugar
25 g
Pomegranate
1 medium
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.
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