SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 3 (Baked Custards)

Eggs: the four recipes use 9 medium eggs and 2 yolks, and the experiments use about 8 more.
Choose Lion-marked eggs. You can use the egg whites from chapter 2.

Baked egg custard (4 portions)
[ ] 500 ml semi-skimmed milk
[ ] 3 medium eggs
[ ] 40 g caster sugar
[ ] 1 tsp vanilla extract
[ ] Grating of nutmeg
[ ] A little butter, for greasing
    Cupboard check: nutmeg, butter, for greasing are probably already at home.

Crème caramel (4 portions)
[ ] 75 g granulated sugar, for the caramel
[ ] 2 tbsp water
[ ] 500 ml semi-skimmed milk
[ ] 3 medium eggs
[ ] 1 medium egg yolk
[ ] 40 g caster sugar
[ ] 1 tsp vanilla extract

Bread and butter pudding (lighter) (4 portions)
[ ] 4 slices day-old white or brioche bread, crusts left on
[ ] 15 g butter, softened
[ ] 1 tbsp apricot jam
[ ] 40 g raisins or sultanas
[ ] 3 medium eggs
[ ] 400 ml semi-skimmed milk
[ ] 100 ml single cream
[ ] 2 tbsp caster sugar
[ ] ½ tsp ground cinnamon
[ ] A little extra butter, for greasing
    Cupboard check: extra butter, for greasing are probably already at home.

Creamy rice pudding with an egg finish (2 portions)
[ ] 50 g pudding rice
[ ] 400 ml whole milk
[ ] 1 tbsp caster sugar
[ ] 1 medium egg yolk
[ ] ½ tsp vanilla extract
[ ] Grating of nutmeg
    Cupboard check: nutmeg are probably already at home.