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