Recipe

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• 150 ml meat stock
• 100 g leeks, cut into very thin
• 100 g celery , diced into tiny cubes
• 50 g carrots , diced into tiny cubes
• 150 ml double cream
• 3 fresh eggs
• 2 tbsp parsley, finely chopped
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 6 slices bacon (cooked crispy )

• 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.