Poppy seed custard with red fruit
Ingredients
9
Steps
6
Serves
6
Cook Time
65-70 Min
Ingredients
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Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.
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Heat the milk until just below boiling point, but do not boil.
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Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.
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Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.
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Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.
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While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.