Instructions:
- 1. Combine the eggs, muller light, sweetener and vanilla essence in a bowl and give it a good mix
- 2. Put the mixture in 4 single small oven proof pots. Make sure they are filled to the top.
- 3. Sprinkle the nutmeg over the top of the egg custards
- 4. Fill a deep oven dish with water and Place the individual egg custards in the baking tray. Make sure there is enough water in the dish without the water going into the egg custards.
- 5. cook for about 50-60 minutes at 180°c or until the mixture is set. Make sure the oven isn’t too hot or the yoghurt curdles and it tastes awfull
- 6. Leave to cool and enjoy.
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