Serves 6 - 8

(Depending on the size of your cups)

Nursery days and comfort in a cup. Delicious.

4 large free range eggs

65g caster sugar (1/3 cup)

1/2 tsp fine sea salt

1/2 tsp vanilla

720ml of whole milk (3 cups), scalded

(I do this in the microwave, about 2 1/2 minutes

on high)

freshly grated nutmeg

Preheat the oven to 190*C/375*F/ gas mark 5.  Place your custard cups into a roasting tin large enough to hold them and boil the kettle.

Whisk together the eggs, sugar, salt and vanilla.  Slowly whisk in the scalded milk.  Strain the  mixture into your custard cups and sprinkle some grated nutmeg over each.  Pour hot water into the pan. It should come halfway up the sides of the custard cups.  Bake in the oven for 30 to 35 minutes, or until a knife inserted near the centre of one comes out clean. They should wobble slightly. Remove and allow to cool before eating.  Todd loves his ice cold.  I like mine at room temperature.