SYN
FREE EGG CUSTARDS
3 eggs, beaten
1 Muller light vanilla or custard
A few drops of vanilla essence
2 tsp sweetener (to taste)
Nutmeg
1 mixing bowl
4-5 Ramekins or silicone cupcake cases
1 deep baking tray filled with water
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1. |
Preheat oven to 180oC/350oF/Gas
Mark 4. |
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2. |
Combine the eggs, muller light, sweetener and
vanilla essence in a bowl and give it a good mix. |
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3. |
Put the mixture in the
containers. Make sure they are filled to the top. |
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4. |
Sprinkle the nutmeg over the top of the egg
custards. |
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5. |
Place the individual egg custards in the
baking tray. Make sure there is enough water in without the water
going into the egg custards. |
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6. |
Cook for about 20 minutes, until the mixture
is set. Make sure the oven isn’t too hot or the yoghurt curdles
and it tastes awful! |
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7. |
Leave to cool and enjoy. |
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