Ingredients 3 eggs
1/2 cup sugar
1 tsp vanilla essence
1 cup milk
300 ml cream
ground nutmeg (optional)
Preheat the oven to 180C.
Whisk together the eggs and sugar until the sugar has dissolved.
Whisk in the vanilla, milk and cream.
Pour the mixture into a 1 litre capacity baking dish or 4 individual ramekins and sprinkle the top with nutmeg (optional).
Sit the baking dish/s in a roasting pan and pour in enough boiling water to come halfway up the sides of the baking dish.
If using the 1 litre baking dish, bake for 40 minutes or until the custard is just set. It will still be jiggly but will firm up on standing. If you are using the ramekins, reduce the cooking time to 20 minutes.