1. Preheat oven to 170 c or (340 f). 2. Grease the ramakin dishes with margarine and put aside until needed. 3. Place the meat stock in a pan and bring to a boil. 4. Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes. 5. Transfer the vegetable mixture to a bowl and cool slightly. 6. Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper. 7. Divide the mixture into 6 ramakin dishes and seal with foil. 8. To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling. 9. water to 2/3 the height of the dishes and set the tin in the middle of baking sheet. 10. Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger. 11. Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly. 12. When serving carefully loosen custard around sides with the point of a knife. 13. Turn out onto plates and garnish with halved bacon slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
