- 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
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.