Baked Vanilla Custards - suitable for babies, children and adults

A very simple and not massively unhealthy pudding.  Less than 2 tsp sugar per serving.  Pretty thrifty ingredients too!

Baked Vanilla Custards - makes 2

Ingredients

1 tbsp sugar
2 Egg yolks
150ml, 5 fl ounces, 2/3 cup Semi skimmed (2%) milk
1/4 tsp Vanilla extract or paste

Method

Preheat the oven to 180oC / 350F

Mix all the ingredients together, pour into two ramekins.

Put in a bain marie (a baking dish with water from the kettle in it which you set your dishes inside).  Bake for 15-20 minutes or until set with a slight wobble.

Leave until only just warm or cold to serve.  If serving later, store in the fridge.

Make it Thrifty:

The best way to save money while making this recipe is to make sure the oven is fully used so cook alongside other things although this is a pretty thrifty recipe as it is because it uses no cream.  

A way to use up the egg whites (although it's a pretty naughty treat) is to make a pavlova.  You can easily reduce the size of my pavlova recipe and make a smaller one or use the two egg whites make mini pavlova recipe meringues (cook for the same time as the original recipe.)  Alternatively use the egg white in a recipe where egg is only there to 'bind' ingredients or as a 'glue' like in chicken nuggets as that way you don't miss the flavour of the missing yolk.