or 550 ml milk.
A large handful of raspberries.
Sprinkle brown sugar after cooking.
Pre heat oven to 180 C, Gas 4, 350 F. Prepare custard filling by hand whisking eggs in a mixing bowl. Heat milk & sugar in a pan and bring to the boil.
Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling.
Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little.
Carefully pour the mixture in to the ramekins and add your raspberries. *** Be sure to grease the dish before with some butter.
*** Place the ramekins in a tray with hot water about ⅓ high. (See below). This will ensure an even cook, and cover the pan with foil.
Place in the oven, after 15 minutes, check if it's done. If the surface of the custard 'wobbles' too much when you move the dish, leave for a further 5 minutes.
When done, leave to cool and sprinkle with brown sugar. Refrigerate if not serving immediately.
If you like, later you can place under the grill / broiler or use a cook's torch to make the brown sugar go hard like a brulee!
Some like to eat this warm, I enjoy it more after it has been chilled for an hour in the fridge.
Recipes copyright of Lovefoodies.com 2020