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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