Baked egg custard with berries

Baked egg custard with berries
  • Serves: 4
  • Cook time: Ready in about 1 hour 15 minutes, plus 4 hours' chilling time
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Sometimes you can't beat the delicious simplicity of an egg custard – we're sure your family will all agree! It's low-Syn and perfect for a snack or served as a delicious pud.

ingredients

  • 4 medium eggs
  • 600ml skimmed milk
  • 1 tsp vanilla extract
  • 3 tbsp sweetener
  • ½ tsp ground cinnamon, plus a little extra to decorate
  • Grated zest and juice of 1 orange
  • A pinch of freshly grated nutmeg
  • 200g mixed raspberries, blueberries and hulled and halved strawberries, to serve

method

  1. Preheat your oven to 180°C/160°C Fan/Gas 4. Whisk the eggs in a large mixing bowl until frothy.
  2. In a pan, heat the milk, vanilla, sweetener and half the cinnamon until nearly boiling, then pour into the eggs in a slow drizzle, whisking continuously.
  3. Strain the mixture through a sieve into a large measuring jug. Stir in the orange juice and most of the zest, then divide the mixture between 4 ramekins and place on a baking tray. Sprinkle with nutmeg and bake for 50-60 minutes, or until just set.
  4. Leave to cool, then chill for 3-4 hours. Sprinkle with the remaining cinnamon and zest. Serve with the mixed berries.

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