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Silky smooth red pepper fish soup

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Silky smooth red pepper fish soup

30 minutes

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Pan-grilled fish with pea-and-mint puree

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Reduced-fat baked custard

Reduced-fat baked custard

1 hour 20 minutes

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Reduced-fat baked custard

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1 hour 20 minutes

Ingredients

1¾ cup low-fat milk
1¼ cup low-fat cream
1 vanilla pod
4 large free-range eggs
2 T caster sugar
Fresh raspberries, for serving

Method

Preheat the oven to 140°C. In a saucepan over a medium to low heat, gently heat the milk and cream – do not boil. Halve the vanilla pod and scrape the vanilla seeds into a bowl.
Whisk with the eggs and caster sugar, then pour in the hot creamy-milk mixture and continue to whisk. Pour into a mould, then place in a deep tray and carefully fill with water to halfway up the side of the mould.
Bake for 45 to 60 minutes, or until set. Remove from the heat and chill. Remove from the refrigerator an hour before serving. Top with a few fresh raspberries and serve.