Egg custard

• eggs↗3

  plus 1 yolk, lightly beaten

• vanilla bean↗1

  split lengthwise and scrape seeds or 1 tsp vanilla bean paste

• granulated sugar↗60g g
• whole milk↗215ml ml
• cream↗215ml ml
• nutmeg↗

  for grating

Step-by-step instructions

1. 1

   Preheat the oven to 150°C/130°C with convection/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until smooth. Add the milk and cream, mix and pour into a medium-sized dish. Finely grate a generous amount of nutmeg.

2. 2

   Fill the baking dish halfway with water to create a bain‑marie. Place the dish in a larger pan so that the water rises to about three‑quarters of the side height. Bake for 45‑50 minutes, or until the custard sets with a slight wobble in the centre. Serve warm or let it chill in the refrigerator overnight. Serve with poached fruits.