MrsGruffy
Well-Known Member
This is a delicious way to eat eggs and cream! I have figured out a fail proof recipe ratio so you can make 1 serve or 10! Delicious breakfast with a few raspberries or strawberries on top.
I haven't tried the microwave, but I'm fairly sure you could make it in the microwave. I use individual pyrex pie dishes, but you could probably make one big dish.
Preheat oven to 350 F/ 180 C ( a little lower if you're lucky enough to have a fan forced oven.
As many multiples of the following as servings you'd like to make (I usually make 8 servings because I have 8 little pie dishes and a baking dish which will hold all 8)
Ingredients:
1 egg
50 ml of cream
50 ml of water
1/4 tsp of vanilla extract
Nutmeg or Cinnamon
Sweetener to your own taste - I use Queen's sugar free maple syrup and don't add any sweetener to the custard. You just put a bit on top of the cold custard, and it tastes just like a creme caramel pudding!
Method:
Beat eggs with vanilla and sweetener until they've gone a pale yellow (about 5 minutes)
Add the cream and water and beat it up some more.
Boil the kettle.
Put your pie dishes into a baking dish and fill the baking dish with boiling water until the water comes about half way up the sides of the pie dishes/ramikins. Pour the custard mixture into the pie dishes/ramikins. Sprinkle some nutmeg or cinnamon on top.
Bake for 25 minutes or until knife comes out clean.
*I used 60g eggs and ordinary pouring cream - your carbs will vary if you use different ingredients.
I haven't tried the microwave, but I'm fairly sure you could make it in the microwave. I use individual pyrex pie dishes, but you could probably make one big dish.
Preheat oven to 350 F/ 180 C ( a little lower if you're lucky enough to have a fan forced oven.
As many multiples of the following as servings you'd like to make (I usually make 8 servings because I have 8 little pie dishes and a baking dish which will hold all 8)
Ingredients:
1 egg
50 ml of cream
50 ml of water
1/4 tsp of vanilla extract
Nutmeg or Cinnamon
Sweetener to your own taste - I use Queen's sugar free maple syrup and don't add any sweetener to the custard. You just put a bit on top of the cold custard, and it tastes just like a creme caramel pudding!
Method:
Beat eggs with vanilla and sweetener until they've gone a pale yellow (about 5 minutes)
Add the cream and water and beat it up some more.
Boil the kettle.
Put your pie dishes into a baking dish and fill the baking dish with boiling water until the water comes about half way up the sides of the pie dishes/ramikins. Pour the custard mixture into the pie dishes/ramikins. Sprinkle some nutmeg or cinnamon on top.
Bake for 25 minutes or until knife comes out clean.
*I used 60g eggs and ordinary pouring cream - your carbs will vary if you use different ingredients.