• 3 gently beaten eggs plus 1 yolk
  • 1 vanilla bean, split lengthwise and seeds scraped off, or 1 teaspoon vanilla bean paste
  • caster sugar (60g)
  • Whole milk, 215ml
  • 215ml double cream, grated nutmeg


Preheat the oven to 150°C/130°C fan/gas 2. With a wooden spoon, mix the eggs, vanilla, and sugar until well incorporated. Pour the milk and cream into a medium-sized bowl and mix well. Over a large grating of nutmeg, finely grate.


Make a bain-marie by half-filling a roasting tin with water. Place the dish in the tin with the water approximately three-quarters of the way up the dish’s sides. Bake for 45-50 minutes, or until just set in the centre with a small wobble. Allow to chill in the refrigerator overnight before serving. Serve with fruit that has been poached.