Saturday, 10 January 2009

Baked egg custards

These would make a great pudding. But they make an even better breakfast! They can be made in advance and keep nicely in the fridge. Especially if you were lucky enough to get a set of 1 cup glass ramekins with lids for Christmas (thanks Mum)! This recipe came from a mother on the traditional foods board of MDC which is always an inspiration.

Makes 2 ramekins full

2 large eggs (beaten)
1/2 cup milk
1/2 tsp vanilla essence (or less if yours is strong)
1/2 cup berries (I've used raspberries and blueberries and both are great)
1 tbsp honey

Mix ingredients together and pour into ramekins or a small baking dish. Place the containers into a larger baking dish filled with water. Bake at 350oF/gas mark 4 until set (takes quite a while - 45 mins to 1 hour).

3 comments:

Jenny said...

Looks delicious! I make something similar with cream instead of milk, but I never considered adding berries to the mix.

Ruth said...

Cream sounds like a good plan! Coconut milk is also really good in these.

Erica said...

I love a good custard. We make a honey egg custard which is fabulous. I may have to try one with berries now!