Baked vanilla egg custard pots

Name: Baked vanilla egg custard pots
Total time: 50 min
Cuisine: British
Ingredients: 3 eggs; 500ml skimmed milk; 2 tbsp erythritol; 2 tsp vanilla extract; 0.5 tsp ground nutmeg

Wobbly, silky baked custard with a freshly grated nutmeg top, made with skimmed milk and no added sugar.

Time50 min
LevelMedium
Costabout £0.45 a head
Oven150°C (130°C fan)

4 servings

Ingredients

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3eggs
500 mlskimmed milk
2 tbsperythritol
2 tspvanilla extract
½ tspground nutmeg

Method

1
Heat the oven to 150°C (130°C fan). Boil a kettle of water.
2
Warm the milk in a pan until steaming, not boiling.
3
Whisk the eggs, erythritol and vanilla in a jug, then slowly pour in the warm milk while whisking.
4
Strain into four ramekins and dust with nutmeg. Stand them in a deep roasting tin and pour hot water halfway up the sides.
5
Bake for 30 to 35 minutes until set with a slight wobble in the middle.
35 min
6
Cool a little and serve warm, or chill for 2 hours.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.