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Cereal Custard Bake

Young and old will find this bake delightful as a dessert – served hot or cold. It can also serve as an all-in-one breakfast dish with cereal, eggs and milk included.

250 ml crushed breakfast cereal such as Corn Flakes or any favourite
500 ml milk
45 ml sugar
pinch salt
3 large eggs
5 ml vanilla essence

To serve
icing sugar to dust (optional)
honey to drizzle (optional)

  1. Preheat the oven to 160ºC. Have ready a 1 liter ovenproof dish and sprinkle the cereal onto the base of the dish or use 4 individual (± 200 ml) ovenproof dishes and divide the cereal between the four dishes.
  2. Beat together the milk, sugar, salt, eggs and vanilla essence and pour it over the clusters.
  3. Place the dish or dishes into an ovenproof dish of a suitable size and pour warm water into it to come halfway up the sides of the dish or dishes.
  4. Bake the custards for about 20 minutes for the small or 30 minutes for the big dish until set.
  5. Serve warm, dusted with icing sugar and drizzled with honey, if preferred, or allow to cool and serve cold or chilled.

4 servings.

Recipe by Carolié de Koster.