Preheat oven to 150C/300F/Gas 2
Beat eggs in a large bowl. Scrape out the inside of the vanilla pod and add this and the bean to the milk. Heat the milk without letting it boil. Remove the vanilla pod, and slowly pour hot milk over the eggs, adding the vanilla extract and ground nutmeg. Pour the mixture into a souffle dish, or into individual ramekins. Grate the nutmeg over each one. Place the souffle dish or ramekins in a large baking dish, fill three quarters of the way up with boiling water. Bake in this bain-marie for 30-35 minutes. Aloow the custards to cool in the bain-marie for 2 hours before serving.
Just had for the first time since starting and is definitely a dessert I'll now remember - I like egg custard and this is tasty (I miss the pastry though!). However, obviously, it is set - what about a pouring custard?
I'm after one I could use for a trifle for Christmas - I'm thinking muffins for base, goji berries in the jelly and need a pouring custard. My DH will think something is very very wrong without trifle (also need to dukanise potato croquettes for him - I think BNS croquettes would work?)