Egg Custard

Instructions

1. Preheat your oven to 180°C/fan 160°C/gas 4. In a large mixing bowl, whisk the eggs until frothy.
2. In a saucepan, heat the milk, vanilla, sweetener and half the cinnamon until nearly boiling, then pour the mixture into the eggs in a slow drizzle, whisking continuously.
3. Strain the mixture through a sieve into a large measuring jug. Stir in the orange juice and most of the zest, then divide the mixture between 4 ramekins and place on a baking tray. Sprinkle with nutmeg and bake for 50-60 minutes, or until just set.
4. Leave to cool, then chill for 3-4 hours. Sprinkle with the remaining cinnamon and orange zest and serve with the mixed berries.