Egg Custard Pudding


Sometimes I just cannot take control of my craving to bake something, though it’s almost midnight. I don’t know it’s considered a passion or hunger ( hehehe ) for midnight sweettooth. But at the end, I put these all into the fridge and snack it for breakfast the next morning. It’s best eaten while cold. And oh, I put some fig jam on it. The taste was just amazing.

Simple ingredients :

3 eggs and 1 egg yolk

1 teaspoon vanilla

450ml whole cream ( I used full cream milk as it’s the only milk I have in the fridge )

60 gram caster sugar

Nutmeg to dust


Beat the eggs lightly , just well combine not until fluffy.

Heat the milk and sugar below boiling point

Add the milk into the eggs

Strain the batter through a sieve into ramekins , divide well into 6 ramekins

Sprinkle the top with nutmeg, put as much as you like as it will taste nice

Pour hot water 3/4 of the roasting pan, arrange the ramekins in the pan and bake for about 30-35 minutes. I always put the 190C heat for baking my cakes as that’s the highest heat of my oven.

Take out from the oven, let it cool before serving or have it cold in the next few hours after refrigerated. You may add fresh fruit or jam on it.


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