1. Beat the eggs with a fork, add the sugar and warmed milk. 2. The milk MUST NOT BOIL, otherwise it will curdle the eggs. 3. Pour into a greased pie dish or basin, grating the nutmeg on top. BAKED CUSTARD 1. Half fill a dish, slightly larger than the pie dish, with cold water. 2. Stand the pie dish in this, then bake for about 1 1/4 hours in the centre of a slow oven (275-300F Gas mark 1-2) until firm. Too geat a heat causes curdling and will spoil the custard. STEAMED CUSTARD 1. Put the basin into the steamer over very hot water, and cook steadily for about 1 1/4 hours. The water must never boil, otherwise the custard will curdle. 2. Test with your fingers, if you can just bear it in the water the heat is just right. 3. Cool slightly, then you can turn out the custard.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 4|
|Calories from Fat: 116 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 530.6mg||163 %|
|Sodium 184.4mg||6 %|
|Potassium 202mg||5 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.4g|
|Protein 16.5g||24 %|
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Calories per serving: 226
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