Custard is dead simple: get a glazed ovenproof dish place inside another filled with hot water (bain-marie), warm in the oven (140-150c) Heat 1 pint of milk to just below boiling point. Beat 2 eggs with sweetener (I use Xylitol instead of sugar), add vanilla if like. Pour on the milk, stir and pour into warmed dish in the oven. I add sprigs of lemon balm or grate nutmeg on top. Bake for 45mins - 1 hour until set. This gives a firm custard (like creme brulee), I tend to use 1 large egg to get a lighter consistency.

Do you mean the pigs? Dead easy: string sausages wrapped in bacon. There's also Toad In The Hole where you bake then in a batter.

Custard is dead simple: get a glazed ovenproof dish place inside another filled with hot water (bain-marie), warm in the oven (140-150c) Heat 1 pint of milk to just below boiling point. Beat 2 eggs with sweetener (I use Xylitol instead of sugar), add vanilla if like. Pour on the milk, stir and pour into warmed dish in the oven. I add sprigs of lemon balm or grate nutmeg on top. Bake for 45mins - 1 hour until set. This gives a firm custard (like creme brulee), I tend to use 1 large egg to get a lighter consistency.

Do you mean the pigs? Dead easy: string sausages wrapped in bacon. There's also Toad In The Whole where you bake then in a batter.