750 ml milk

1 vanilla bean, split lengthwise or
1 teaspoon vanilla bean paste
¼ cup caster sugar
4 large eggs, beaten
Ground nutmeg

1. In a deep 1.5 litre dish combine milk, vanilla bean or paste and sugar.
2. Place rack in steam oven on shelf position 1. Place dish on the rack.
3. Steam 100°C for 3 minutes. If using vanilla bean remove and scrape seeds into milk.
4. Lightly whisk eggs into heated milk and sprinkle with nutmeg.
5. Cover tightly with foil.
6. Steam 90°C for 25 minutes or until set when tested.
7. Uncover. This stops condensation forming on top of custard.
8. Serve at room temperature or chilled.


Serves 4-6

Note: Cooking time will vary according to the size of the dish.

VARIATION
Bread and butter custard, add 3-4 slices of fruit bread to the custard before cooking. Add 5 minutes extra cooking time.

CREME CARAMEL
Make caramel by combining 1 cup sugar with ½ cup water in a small saucepan. Stir on a moderate setting until sugar has dissolved. Increase heat and boil steadily without stirring until a deep golden caramel. Pour caramel into the base of 6-8 individual ramekins. Top with custard mixture. Cover and steam 90°C for 20 minutes or until set when tested.