Baked Egg Custards

Ingredients (serves 4)

• 1 cup (250ml) canned evaporated milk
• Yolks from 4 large eggs
• 1/3 cup (75g) caster sugar
• 1/2 tsp vanilla extract
• Ground nutmeg (preferably freshly grated), to sprinkle

Method

1. Preheat oven to 160°C. Combine milk and 1 cup (250ml) water in a saucepan. Place over medium heat and heat to scalding point. Beat yolks in a bowl, then add the sugar and vanilla. Slowly pour in hot milk, stirring constantly. Pour mixture into four 1/2 cup (125ml) ramekins and place in a baking pan. Fill the pan with hot water to come halfway up sides of the ramekins.
2. Sprinkle with the nutmeg. Bake for 45 minutes or until tip of a knife comes out clean when inserted. Serve warm or cold.