6 free range eggs
3 cups of full cream milk
½ cup of good quality maple syrup
1 vanilla bean, seeds removed
½ tsp nutmeg
2 cups of mixed berries
1 cup of roasted almond chopped into rough pieces
Pre-heat the oven to 180°C.
In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple syrup.
Pour into 4-6 small ramekins and place in a water bath.
Bake in the oven for 20-25 minutes.
Meanwhile, mix the berries and almonds together in a bowl.
Serve the cooked custard with the berries on top.