Baked custards with boozy strawberries

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Ingredients

8 eggs

2 tps vanilla extract

150g caster sugar

1.3 litres hot milk

freshly grated nutmeg

BOOZY STRAWBERRIES

250ml red wine

220g caster sugar

1 vanilla bean, split

750g strawberries, hulled (halved if large)

Method

Preheat the oven to 160 degrees C (140 fan-forced).  Grease 8 x 1 cup (250ml) capacity ovenproof teacups.

Whisk eggs, extract and sugar in a large bowl; gradually whisk in hot milk.  Strain the custard mixture into a large jug; divide custard mixture evenly among teacups.  Top each custard with a pinch of nutmeg.

Place teacups in a large baking dish; add enough boiling water to come halfway up sides of teachups.  Bake, uncovered, for 30 minutes.  Remove teacups from large dish.

Boozy Strawberries:  Meanwhile, in a medium saucepan, combine wine, sugar, vanilla seeds and pod.  Cook, stirring over a low heat, until sugar is dissolved.  Boil, uncovered, for about 5 minutes or until wine mixture is reduced by half (you will need 3/4 cup wine mixture).  Cool to room temperature, then pour over strawberries in a large bowl.

Serve the custards warm or at room temperature with boozy strawberries.

Serves 8.  Preparation and cooking time 50 minutes.

Suitable to freeze.  Not suitable to microwave.