Baked Egg Custard and a Tomato

So far this week, America nearly went bust potentially ruining what little economic progress we have made over the past two years, my colleague at work fell off a banana boat which has left me working twelve hour days and I think I have a chest infection. However, on a brighter note the balcony garden has been in major tomato producing mode this week and I will be subjecting them to my new ‘preserving’ book. I am really excited about the idea of preserving and making my balcony produce last throughout the winter. I know this is August, but I will start giving them a go soon.

I was quite tempted by the latest government recipe, ‘baked egg custard.’ I have never been a fan of custardy deserts as a rule but for some reason, really fancied this one.

Beat one reconstituted egg with sugar, add 1 ½ Pt of milk and some flavouring, pour into a greased dish and bake until set.

Unfortunately, the recipe is a little bit vague in relation to cooking temperatures and quantities and that is probably why this did not work. I baked and baked for two hours and nothing, not even a skin formed on top of the milky bath.

I decided to revert to tried and tested cooking methods and bake in a Bain Marie, reconstituted another egg and poured that in and cook for half an hour which seemed to do the trick.  

I liked it, although it did seem to have that powdered egg taste which seems to tarnish everything that powdered egg goes into. If I gave this a go again, I might add more sugar or flavouring of some kind to erode this.