OH! Magazine - Australian Version December 2018 | Page 25

ZOE
BINGLEY-
PULLIN
MAPLE SYRUP CUSTARD WITH
BERRY & ALMOND SALAD
How to make it: What you’ll need:
1. Pre-heat the oven to 180°C. 6 free range eggs
3 cups full cream milk
½ cup maple syrup
1 vanilla bean, seeds removed
½ teaspoon nutmeg
2. In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple
syrup.
3. Pour into 4 to 6 small ramekins and place in a water bath. Fill water
two-thirds of the way up the side of ramekin.
Serves : 4 to 6
4. Bake in oven for 20 to 25 minutes or until set.
To learn more from Zoe visit
www.zoebingleypullin.com
OH! MAGAZINE ( DECEMBER 2018 )
25