Baked Custard Pots

Simple, easy & delicious hot or cold!
6 x
Nutritional Information
Per Serving
  • Energy: 501 KJ
  • Total fat: 3g
  • Saturated fat: 1g
  • Carbohydrates: 17g
  • DietaryFiber: <1g
  • Sodium: 75mg
  • To Prep: 10 minutes
  • To Cook: 1 hour, 5 minutes

Ingredients

  • olive oil spray
  • 1/4 cups caster sugar
  • 2 teaspoons custard powder
  • 2 eggs
  • 1 egg white
  • 1 teaspoon vanilla essence
  • 2 cups low-fat milk
  • 3 tablespoons sultanas
  • 1 pinch nutmeg

Method

  1. Pre-heat oven to 160C (315F) and lightly spray 6 ramekins with oil.
  2. Combine the sugar and custard powder in a mixing bowl.
  3. In a separate bowl, whisk together eggs, egg white and vanilla.
  4. Slowly pour the egg mixture into the sugar mixture and whisk to combine.
  5. Heat the milk in a saucepan over low heat for 3-4 minutes until hot (but not boiling).
  6. Gradually pour the milk into the egg mixture, whisking until well combined.
  7. Divide the sultanas evenly between the ramekins and pour over egg mixture; sprinkle with nutmeg.
  8. Place ramekins in a baking dish and pour boiling water into baking dish until halfway up the sides of the ramekins.
  9. Bake for 1 hour or until set. Allow the ramekins to cool before serving.

Credits

Family Food for Diabetes, Melinda Morrison