This lovely desert fills the house with the most beautiful soft aroma of the nutmeg as it bakes and it is delightfully delicious. This is super simple to make, it just takes time in the oven, around 40 minutes.
INGREDIENTS
4 eggs
1 tablespoon of natural maple syrup or honey
1 vanilla bean pod
pinch of sea salt
1 can plus 1/4 cup of coconut milk
Nutmeg
Pop the oven on at 180 degrees and let heat while you mix the ingredients together. Prepare a large roasting pan or dish and fill with an inch of hot water. Place the ramekins in the water, you will need approximately six of them depending on their size.
In a bowl whisk together the eggs, maple syrup/honey, salt and scrapped vanilla pod. Add the coconut milk and whisk again until combined well. Pour the mixture into the ramekins and gently sprinkle the nutmeg on top. Carefully place the dish with the ramekins into the oven. Bake for approximately 30 – 40 minutes or until a skewer comes out clean.
Serve hot or you can make them in advance for a dinner party and serve chilled or reheat. Enjoy!
I made your vanilla baked custard last night but it turned out really eggy, like an omelette? What did I do wrong?
Hi Rebecca. Oh I don’t know what happened there, it should be a little more like cream brulee than omelette. Eggs can be tricky in desserts sometimes 🙂
Iv just tried them again and they were heaps better! My eggs were quite big so I added a little more coconut milk and cooked them at 170 instead and they are perfect! 🙂
Oh I am so glad! I always worry when there is a recipe fail because I just hope that my recipes are trust worthy. Thanks for trying it again and letting me know. xx