Lunchbox Baked Custard Cups

Lunchbox Baked Custard Cups

Lunchtime treat

  • 21 Mins
  • Serves 6

  • 2 large Sunny Queen Farm eggs
  • 6 cup-cake patty cases
  • 2 heaped tablespoons of caster sugar
  • 1 ¼ cups of whole milk
  • 2 teaspoons vanilla essence
  • Grated/ground nutmeg
  • 1 muffin tin
  • 1 baking dish filled with water
  • Step 1.

    Pre-heat oven to 140°c

  • Step 2.

    Half fill a deep (2”) baking tray with water and place it on the bottom tray of the oven

  • Step 3.

    Mix eggs, sugar, and vanilla essence with a fork until well combined (don’t make frothy)

  • Step 4.

    Add the milk, mix lightly and strain into a jug

  • Step 5.

    Put patty cases in muffin tin cavities and fill with the custard mix about ½ cm from the top

  • Step 6.

    Sprinkle with nutmeg and put in the oven on the rack above the water dish

  • Step 7.

    Cook for 16 minutes, remove from oven and allow to sit on the bench to cool for 10 minutes

  • Step 8.

    Put whole muffin tray into the fridge to cool (custards will be quite soft)

  • Step 9.

    When completely cooled and firm, remove from muffin tin using a spoon and refrigerate in a sealed container until needed

  • Step 10.

    Send in a lunch box with a spoon!

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