Here is a Baked Custard recipe that I adapted for the TM that worked really well so I thought I'd share (forgot to take photo...sorry!)
BAKED CUSTARD - adapted from The Perfect Cookbook by David Herbert
SERVES - 4-6
INGREDIENTS
500g milk
250g cream
3 eggs
2 egg yolks
1 teaspoon vanilla essence or extract
120g caster sugar
1/4 teaspoon ground nutmeg
PREPARATION
1. Preheat the oven to 150°.
2. Add milk and cream to TM bowl and cook for 6 minutes on 100° Speed 1.
3. Set aside and rinse TM bowl.
4. Add whole eggs, egg yolks, vanilla and sugar to TM bowl. Mix for 10-15 seconds on Speed 4.
5. Insert Butterfly. Add the hot milk and cream mixture back to the egg mixture in the TM bowl and mix for 20-30 seconds on Speed 3.
6. Transfer mixture to a 6 cup capacity ovenproof dish and sprinkle with the nutmeg.
7. Stand the dish in a large baking tin and fill the tin with enough boiling water to come halfway up the sides of the dish.
8. Carefully transfer to the oven and bake for 35-45 minutes or until the custard has just set - it should still wobble a little.
Tips/Hints:
This recipe can also be made into individual custards by pouring the mixture into six small ramekins and cooking for 20-25 minutes only (or you could steam in the Varoma although I haven't tried this yet).
