Baked Egg Custard

Preheat the oven to 170°C.

Beat the 3 eggs, plus 1 egg yolk and 1 tsp vanilla extract together lightly.

Place the cream in a pan with the sugar, stirring to dissolve. Heat to just below boiling point then pour onto the eggs and stir to combine. Strain through a sieve into a 1-litre (4-cup) capacity baking dish.

Stand in a roasting pan half-filled with hot water. Sprinkle the top with nutmeg. Bake for about 30-35 minutes: it should still wobble slightly.

Serve hot, warm or chilled with poached fruits, a dollop of jam or just on its own.