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Strawberry Custards
Serves4
Cooking time
1h
These delightful little pots of creamy, wobbly goodness will have the kids clamouring for more. With a generous spoonful of fresh strawberry compote on top of the baked custards, they make the perfect ‘eat your greens’ enticement.
Ingredients
1 1/2 cups(375 ml) milk
300 mlcream
3 eggs
1/4 cup(55 g) caster sugar
1 tsppure vanilla extract
Strawberry Compote
250 gpunnet Driscoll's strawberries, hulled & large strawberries halved
1/4 cup(55 g) caster sugar
2 tsplemon juice
Method
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Preparation
Preheat oven to 150 °C. Place four ¾ cup (180 ml) capacity, ovenproof ramekins into a small roasting tray or deep baking dish.
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Custard mixture
Pour the milk and cream in a small saucepan, set over low heat and bring to an almost simmer. Whisk the eggs, sugar and vanilla together in a medium bowl, to just combine. Gradually pour in the hot milk, whisking continuously, until it is all incorporated. Strain through a fine mesh sieve into a large jug. Pour the custard into the prepared ramekins. Pour enough boiling water into the roasting tray to come half-way up the sides of the ramekins.
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Baking
Bake for 35-40 minutes, until just set with a slight wobble in the centre. Remove roasting tray from the oven. Carefully remove ramekins from the tray and set on a wire rack to cool. Refrigerate for 30 minutes, or until chilled.
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Strawberry compote
Place all the ingredients in a small saucepan and set over low heat. Bring to the simmer for 5 minutes, or until the sugar dissolves, strawberries soften and liquid reduces to a syrup. Set aside to cool.
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Serving
Serve custards topped with a dollop of strawberry compote. Store custards in the refrigerator for up to 3 days. Compote will keep in the refrigerator for up to 5 days.
