desserts

Ingredients

	600 ml semi-skimmed milk
	3 medium egg(s)
	1 teaspoon vanilla essence
	25 g caster sugar
	1 portion pomegranate, seeds

Instructions

• Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F.
  
  
• Heat the milk until quite hot, but do not boil it. Remove from the heat.
  
  
• Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk stirring all the time. Strain the mixture through a sieve into 6 individual baking dishes, or into one large dish.
  
  
• Stand the dishes, or dish, in a roasting tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts, or for about 50-55 minutes for one large dish. The custard should be set and firm to the touch. Cool slightly.
  
  
• Serve the custards with the pomegranate seeds sprinkled over the surface.

Notes

• Instead of serving with pomegranate seeds, simply sprinkle freshly grated nutmeg over the surface of the custards before baking them.