Sometimes the most indulgent treat for the taste buds is a simple old fashioned egg custard. My preference are organic ingredients including eggs for the greatest health benefit.
Ingredients
2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Preparation
- Preheat oven to 300°F.
- Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- Let the custard cool in the water bath for about 2 hours before serving.
https://www.epicurious.com/recipes/food/views/easy-egg-custard-239229
simple but delicious! great recipe :)
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Delicioso 😍😍
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I like eggs!
Eggs are very important for us to live.
Of course, the taste is also very good. :D
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Wow.... Super..
I like egg
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Never had this before, I will love some me right now!
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Love it! Thank you. You got a new follower :)
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Ironically, he cooked French food. Their comments made him question his approach to his cuisine, even though he had spent a lot of time studying classical cooking overseas.
That was in 2012, and in the years since his cuisine has utilised indigenous foods, become ‘more Australian’ and transformed into burgers at his shop Rascal in Newcastle.
“I use a lot more local produce, I use beef that is made locally and ethically, we make all of our stuff in-house and even though I am doing fast food, I am doing it as ethically and consciously as possible,” he said.
Read more: Apply for the chance to be at 2018 Terra Madre and Salon del Gusto
Read more: Boil a billy, kiss a llama, real in a carp – all the action from Tocal Field Days
Now Mr Montgomery is encouraging other chefs across the Hunter to apply for a Slow Food Hunter Valley scholarship to attend Terra Madre and Salone del Gusto in Italy in September.
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