Maple Syrup Custard with Berry & Almond Salad


Maple Syrup Custard
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

Berries and Almonds Salad
2 cups of mixed
1 cup of roasted almond chopped into rough pieces



Maple Syrup Custard
Pre-heat the oven to 180C. 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 oven for 20-25 minutes.


Berries and Almonds Salad
Mix the two ingredients together in a bowl.
Serve the cooked custard with the berries on top.