Fruity egg custard
- 400g can peaches in natural juice
- 3 size 7 eggs
- 2 teaspoons custard powder mixed with 1 tablespoon cold milk
- 1 teaspoon vanilla essence
- 4 tablespoons sugar
- 2 cups trim milk, hot
- sprinkling ground nutmeg
Total fat 4.9g
Saturated fat 1.7g
Dietary fibre 0.6g
1 Preheat oven to 160°C.
2 Drain peaches and pat dry with kitchen paper. Spoon into an ovenproof dish. Blend custard powder with cold milk until smooth.
3 Whisk eggs together with vanilla extract and sugar. Gradually whisk in hot milk. Strain this egg mixture through a sieve. Stir in blended custard mix. Pour mixture over fruit.
4 Bake for 35-40 minutes until custard is set. Serve warm or cold sprinkled with nutmeg.
Prepare custard as above without adding peaches. Serve topped with fruit like kiwifruit, grapes, oranges or berries.
Once cooled, these egg custards can be kept chilled in the fridge for a day.
Hanu de Jong
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