Custard Pudding

Ingredients:

3 eggs

300 ml milk

60 g sugar

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 180 C.
2. Heat milk until just before boiling. Whisk together eggs and sugar, and add hot milk very slowly to avoid eggs curdling. Strain the mixture to make the liquid smooth, and add vanilla. Run the mixture through a fine sieve and divide the mixture into pudding bottles. In a baking pan, place pudding bottles and pour hot water to the pan (not in the bottles), about 1/3 up the side of the bottles.
3. Bake at 170 C for 40-45 mins or until custard sets. 
4. Refrigerate at least 3 hours or preferably overnight.

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