Maple Syrup Custard with Berry and Almond Salad

Serves: 4-6 | Prep: 5-10 minutes | Cooking: 20-25 minutes | Vegetarian

CUSTARD INGREDIENTS

6 free-range eggs

3 cups full cream milk

½ cup maple syrup

1 vanilla bean, seeds removed

½ teaspoon nutmeg

SHOPPING LIST

6 free-range eggs

750ml full cream milk

Maple syrup

1 vanilla bean

Nutmeg

2 cups mixed berries

100g roasted almonds

UTENSILS LIST

Sharp knives

Large mixing bowl

Whisk

Frying pan

Serving plate

CUSTARD METHOD

  1. Pre-heat the oven to 180°C.
  2. In a bowl, whisk the eggs and milk. Add vanilla, nutmeg and maple syrup.
  3. Pour into 4-6 small ramekins and place in a water bath. Fill water ¾ way up side of ramekins.
  4. Bake in oven for 20-25 minutes or until set.

SALAD INGREDIENTS

2 cups mixed berries

1 cup roasted almonds, chopped into rough pieces

SALAD METHOD

  1. Mix the two ingredients together in a bowl.
  2. Serve the cooked custard with the berries on top.

Tip: I believe a heart-warming custard recipe belongs in every home. I particularly like this recipe because it uses maple syrup. Maple syrup not only tastes divine but also contains a higher antioxidant and nutrient content compared to alternative sweeteners. Always remember, the darker the better when it comes to selecting maple syrup.